Corn Chowder III

10

"An old farm recipe handed down from my mother. Lots of cholesterol, but true comfort food."

Ingredients

1 h {{adjustedServings}} servings 268 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 268 kcal
  • 13%
  • Fat:
  • 13.9 g
  • 21%
  • Carbs:
  • 30.6g
  • 10%
  • Protein:
  • 9 g
  • 18%
  • Cholesterol:
  • 31 mg
  • 10%
  • Sodium:
  • 586 mg
  • 23%

Based on a 2,000 calorie diet

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Directions

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  1. In a large skillet over medium heat, cook bacon until crisp. Drain, reserving 1 tablespoon of bacon grease.
  2. Place bacon grease in a large stock pot over medium heat. Cook bell pepper, onion and celery leaves in grease until just tender. Stir in bacon, corn and water and bring slowly to a boil, stirring frequently. Stir in milk and heat gently, without boiling. Serve hot.
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10
  1. 14 Ratings

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If you like a thiner soup this is it but I prefer a thicker soup so I added an equal amount of drained whole kernel corn and left out 2 cans of evap milk. I crumbled the bacon and added it as a ...

I work at a lodge in the mountains of Idaho. I had some guest coming in for lunch. I needed a quick tasty lunch idea. I cooked this soup up and it was a great hit. It was sweet and creamy and ve...

I made this recipe a week ago and it was really good. But I must admit that it was rather thin making it less of a chowder and more so a vegetable soup. I made the recipe again, though this ti...