
How To Make Potato Corn Chowder
Whip up a comforting and filling bowl of this potato corn chowder, featuring crispy bacon, rich cheese, and chunky potatoes, for a creamy side dish.
Serves:
Ingredients
- 6bacon strips,chopped
- 1tbsponion powder
- 6yukon gold potatoes,clean, scrubbed, peeled and cubed
- 14¾ozcream style corn
- 12ozevaporated milk
- 1cupcheddar cheese,optional
- salt and pepper,to taste
Instructions
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Cook bacon in a large skillet until crisp. Remove and drain on paper towels.
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Meanwhile, add potatoes to a large saucepan adding enough water to cover.
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Bring to a boil on high heat then reduce to medium heat and cook, uncovered, for 10 to 15 minutes until potatoes are tender. Drain, reserving ½ cup potato water.
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Add the corn, milk, salt, pepper, and reserved potato water to the saucepan; heat through.
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Stir in the bacon and cheese. Serve warm.
Nutrition
- Calories: 305.21kcal
- Fat: 14.26g
- Saturated Fat: 6.50g
- Trans Fat: 0.18g
- Monounsaturated Fat: 5.00g
- Polyunsaturated Fat: 1.54g
- Carbohydrates: 34.92g
- Fiber: 3.60g
- Sugar: 5.60g
- Protein: 11.14g
- Cholesterol: 34.81mg
- Sodium: 547.95mg
- Calcium: 201.66mg
- Potassium: 751.56mg
- Iron: 1.38mg
- Vitamin A: 58.93µg
- Vitamin C: 27.91mg
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