Corn and Potato Chowder

Corn and Potato Chowder

12

"Rich, creamy soup, great with sandwiches on homemade bread or all by itself."

Ingredients

55 m {{adjustedServings}} servings 579 cals
Serving size has been adjusted!

Original recipe yields 5 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 579 kcal
  • 29%
  • Fat:
  • 27 g
  • 42%
  • Carbs:
  • 77.7g
  • 25%
  • Protein:
  • 14 g
  • 28%
  • Cholesterol:
  • 23 mg
  • 8%
  • Sodium:
  • 1187 mg
  • 47%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  1. Render bacon in a skillet and set aside.
  2. In a stockpot add the water, onion, celery and potatoes. If desired, add 2 chopped carrots. Boil until tender. Add the non-dairy creamer, stirring constantly. Add the corn, onion powder, chicken soup base, salt, pepper and cooked bacon.
  3. Bring mixture to a boil. Whisk together the flour and the 1 cup water and slowly add this mixture, stirring constantly. Cook over medium heat until slightly thickened. Ladle into bowls and serve.
  • profile image
{{ reviewLastUpdatedDate | date: 'MM/dd/yyyy' }}

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

12
  1. 14 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

I had to give this one 4 stars because I had to make A LOT of tweaks. First off, a chowder is supposed to be thick and this was WAY too watery. I used 2 1/2 Quarts of water instead of 3 (but wo...

This recipe was very good after some minor "tweaking" I omitted the bacon and had two use 17 Tablespoons of flour and 2 ½ Cups of Water to get the desired consistency because it was too watery. ...

My husband coudn't quit eating the soup! It was a big hit with him. I did add the carrots and found it very tasty! Even my 18 month old son ate some of it.