Creamy Corn Chowder Recipe

Name: Creamy Corn Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 slices bacon (we use turkey); 1 small yellow onion; 3/4 c. water; 1/8 Tbsp. pepper; 1 1/2 c. milk; 1 1/4 Tbsp. salt; 2 medium size potatoes; 1 (1 lb.) can cream-style corn and 1 regular; chopped parsley; 2 Tbsp. margarine; 1/2 Tbsp. sugar

Servings: persons

2 slices bacon (we use turkey)
1 small yellow onion
3/4 c. water
1/8 Tbsp. pepper
1 1/2 c. milk
1 1/4 Tbsp. salt
2 medium size potatoes
1 (1 lb.) can cream-style corn and 1 regular
chopped parsley
2 Tbsp. margarine
1/2 Tbsp. sugar

1
Cut bacon into 1/2-inch dices; set aside.
2
Peel onion and cut into slices (thin).
3
Cut peeled potatoes into 1/2-inch dices. Cook bacon over moderate heat until golden brown and bacon is crisp.
4
Add potatoes and water; bring to boil.
5
Reduce heat, cover and simmer for about 10 minutes.
6
Add cream-style corn (undrained) to potato mixture.
7
Stir in milk, butter, salt, sugar and pepper. Cover pan; simmer 5 minutes or until hot.
8
When ready to serve, sprinkle chowder with parsley.
9
Eat with cheese biscuits.

267

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 slices bacon (we use turkey), 1 small yellow onion, 3/4 c. water, 1/8 Tbsp. pepper, and more.

Yes, Creamy Corn Chowder falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Creamy Corn Chowder

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