624 kcalCreamy Corn Chowder
35 min serves 4
Gluten-Free
15gprotein80gcarbs32gfat
Ingredients
- •4 slices bacon
- •2 cans creamed corn
- •12 ounces corn
- •1 cup cream
- •1½ cups milk
- •1 small potato
- •½ teaspoon salt
- •salt and pepper
- •½ onion
- •2½ quarts water
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Method
From foodista.com — read the original
- Remove the bacon from the pan, drain on a paper towel and set aside. Discard all but approximately 1 teaspoon of the grease from the saucepan.
- Add chopped onion to the pan
- Cook the onions in the reserved bacon grease until they begin to get soft and slightly browned.
- Add to the pan: potato, water, and salt. Cover the pan and cook over medium-heat for 10-15 minutes or until the potatoes are tender. Stir in the canned corn, frozen corn, cream, and milk.
- Reduce the heat to medium-low and simmer for 10 minutes. Season to taste. Stir in the reserved bacon and serve hot with warm biscuits or corn muffins.
Dietary labels come from the recipe’s source data — double-check the ingredients if you’re cooking for an allergy.
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Recipe and photo via Spoonacular · original recipe at foodista.com