Corn Chowder: Recipe

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Ingredients:

Serving

Directions:

Fry bacon in pan, crumble and set aside.
Add onions and celery to bacon grease, sauté until lightly browned.
Transfer onion/celery mixture to a large soup pan.
Add cream corn, frozen corn, red pepper, butter, broth, chicken base, carrots, potatoes and pimentos.
Cook for 30 45 minutes or until potatoes are tender.
Mix together flour and a little water to form a paste.
Add flour paste to soup add milk.
You may want to add more flour paste, depending on how thick you like your chowder.
Simmer for 30 minutes or until you are ready to eat.
Add salt and pepper to taste.
Prior to serving I like to add shredded cheese and sprinkle bacon on top.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	473.45 Kcal (1982 kJ)
Calories from fat	210.47 Kcal
		% Daily Value*
Total Fat	23.39g	36%
Cholesterol	44.5mg	15%
Sodium	1603.17mg	67%
Potassium	880.14mg	19%
Total Carbs	50.96g	17%
Sugars	15.58g	62%
Dietary Fiber	5.58g	22%
Protein	13.86g	28%
Vitamin C	34.7mg	58%
Vitamin A	1.3mg	42%
Iron	2.5mg	14%
Calcium	176.6mg	18%

Amount Per 100 g
Calories	98.89 Kcal (414 kJ)
Calories from fat	43.96 Kcal
		% Daily Value*
Total Fat	4.88g	36%
Cholesterol	9.29mg	15%
Sodium	334.87mg	67%
Potassium	183.85mg	19%
Total Carbs	10.65g	17%
Sugars	3.25g	62%
Dietary Fiber	1.16g	22%
Protein	2.9g	28%
Vitamin C	7.2mg	58%
Vitamin A	0.3mg	42%
Iron	0.5mg	14%
Calcium	36.9mg	18%

* 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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