Corn and Potato Chowder Recipe

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Corn and Potato Chowder
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Ingredients:

Directions:

  1. Cook bacon in heavy large saucepan over medium heat until fat is rendered, about 3 minutes.
  2. Add onion and cook until tender, stirring occasionally, about 8 minutes.
  3. Add potato and bell pepper and saute 1 minute.
  4. Add 2 cups milk and bring to boil.
  5. Reduce heat and simmer until vegetables are tender and soup thickens slightly, stirring occasionally, about 15 minutes.
  6. Add creamed corn, corn kernels and 1 tbs thyme to soup and simmer until heated through.
  7. Season to taste with slat and pepper.
  8. (Can be prepared 1 day ahead. Cover and refridgerate. Rewarm over low heat, stirring frequently and thinning with more milk if too thick.) Sprinkle with thyme and serve.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 204.97 Kcal (858 kJ)
Calories from fat 54.25 Kcal
% Daily Value*
Total Fat 6.03g 9%
Cholesterol 11.69mg 4%
Sodium 153.93mg 6%
Potassium 616.17mg 13%
Total Carbs 28.22g 9%
Sugars 9.08g 36%
Dietary Fiber 2.7g 11%
Protein 8.6g 17%
Vitamin C 20.3mg 34%
Vitamin A 0.4mg 12%
Iron 6.8mg 38%
Calcium 165.4mg 17%
Amount Per 100 g
Calories 79.36 Kcal (332 kJ)
Calories from fat 21 Kcal
% Daily Value*
Total Fat 2.33g 9%
Cholesterol 4.53mg 4%
Sodium 59.6mg 6%
Potassium 238.56mg 13%
Total Carbs 10.93g 9%
Sugars 3.52g 36%
Dietary Fiber 1.04g 11%
Protein 3.33g 17%
Vitamin C 7.9mg 34%
Vitamin A 0.1mg 12%
Iron 2.6mg 38%
Calcium 64mg 17%

* 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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Recipe Tags

Weightwatchers Points

  • 4.1
    Points
  • 5
    PointsPlus

Good Points

  • low fat,
  • saturated fat free,
  • low sodium,
  • low cholesterol

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