Bacon Corn Chowder Recipe


Submitted by beeryk

Makes 9 servings


Hearty soup

Ingredients
6 ears corn
4 bacon
1 med red onion
1 jalapeno pepper
2 clove garlic
2 T flour
6 red potatoes
32 oz chicken broth
1 can evaporated milk, nonfat
1 cup 1% milk
1 tomato
1/4 c basil leaves
Directions
  1. Cut corn from cobs. Save 3 cobs. Chop onion and jalapeno. Mince garlic. Dice potatos. Peel and seed tomato - dice. Cut fresh basil leaves into thin strips.

  2. Fry bacon in dutch oven. Remove bacon to paper towel.

  3. Sautee onion and pepper in hot bacon grease for 2-3 minutes. Add garlic and sautee 1 more minute.

  4. Whisk in flour.

  5. Add broth and milk. Add potatoes and 3 of the corn cobs. Bring to boil. Cover and simmer 15 minutes.

  6. Add corn and cook 5 minutes. Add tomato and cook until hot.

  7. Dish into serving bowls, top with crumbled bacon and basil strips.

Categories

Potatoes, Soup, American

Nutrition Facts
Serving Size 391.8g
Amount Per Serving
Calories
283
Calories from Fat
74
% Daily Value*
Total Fat
8.2g
13%
Saturated Fat
3.5g
17%
Cholesterol
23mg
8%
Sodium
588mg
24%
Total Carbohydrates
40.8g
14%
Dietary Fiber
4.1g
16%
Sugars
9.5g
Protein
13.5g
Vitamin A 7% • Vitamin C 32%
Calcium 17% • Iron 10%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown (?)
Nutrition Breakdown
Daily Values (?)
Daily Values

Nutritional Analysis

Nutrition Grade
96% confidence
B+ 		  Good points
  • High in phosphorus
  • High in potassium
  • High in vitamin C
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