Corn and Potato Chowder Recipe

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Ingredients:

Serving

Directions:

Cook bacon in heavy large saucepan over medium heat until fat is rendered, about 3 minutes.
Add onion and cook until tender, stirring occasionally, for about 8 minutes.
Add potato and bell pepper and saute 1 minute.
Add 2 cups of milk and bring to a boil.
Reduce heat and simmer until vegetables are tender and soup thickens slightly, stirring occasionally, about 15 minutes.
Add creamed corn, fresh or frozen corn kernels, and 1 tablespoon thyme (or 1 teaspoon dried thyme) to soup.
Simmer until heated through.
Season to taste with salt and pepper If soup is too thick, thin with additional milk.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	392.46 Kcal (1643 kJ)
Calories from fat	129.28 Kcal
		% Daily Value*
Total Fat	14.36g	22%
Cholesterol	32.98mg	11%
Sodium	551.12mg	23%
Potassium	755.92mg	16%
Total Carbs	54.07g	18%
Sugars	17.59g	70%
Dietary Fiber	5.57g	22%
Protein	14.38g	29%
Vitamin C	26.4mg	44%
Vitamin A	0.7mg	23%
Iron	9mg	50%
Calcium	204.6mg	20%

Amount Per 100 g
Calories	102.99 Kcal (431 kJ)
Calories from fat	33.93 Kcal
		% Daily Value*
Total Fat	3.77g	22%
Cholesterol	8.66mg	11%
Sodium	144.63mg	23%
Potassium	198.37mg	16%
Total Carbs	14.19g	18%
Sugars	4.62g	70%
Dietary Fiber	1.46g	22%
Protein	3.77g	29%
Vitamin C	6.9mg	44%
Vitamin A	0.2mg	23%
Iron	2.4mg	50%
Calcium	53.7mg	20%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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