All the taste of a bountiful harvest of corn in a quick and creamy chowder is ready in just 35 minutes.
Harvest Corn Chowder
- Prep Time 15 min
- Total 35 min
- Servings 8
- Ingredients 9
Ingredients
- 1/2 pound bacon, cut up
- 1 medium onion, chopped (1/2 cup)
- 2 medium celery stalks, chopped (1 cup)
- 2 tablespoons Gold Medal™ all-purpose flour
- 4 cups milk
- 1/8 teaspoon pepper
- 1 can (14.75 ounces) cream-style corn
- 1 can (15 to 16 ounces) whole potatoes, drained and diced
- Chopped fresh parsley
Make With
Gold Medal Flour
Instructions
-
Step1Cook bacon in 3-quart saucepan until crisp. Drain fat, reserving 3 tablespoons in saucepan. Cook onion and celery in bacon fat about 2 minutes; remove from heat.
-
Step2Stir in flour. Cook over medium heat, stirring constantly, until mixture is bubbly; remove from heat.
-
Step3Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute.
-
Step4Stir in pepper, corn and potatoes. Heat until hot. Stir in bacon. Sprinkle each serving with parsley.
Nutrition
200
Calories
7 g
Total Fat
9 g
Protein
28 g
Total Carbohydrate
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 200
- Calories from Fat
- 65
- Total Fat
- 7 g
- Saturated Fat
- 3 g
- Cholesterol
- 15 mg
- Sodium
- 450 mg
- Potassium
- 520 mg
- Total Carbohydrate
- 28 g
- Dietary Fiber
- 3 g
- Protein
- 9 g
% Daily Value*:
- Vitamin A
- 6%
- 6%
- Vitamin C
- 8%
- 8%
- Calcium
- 16%
- 16%
- Iron
- 8%
- 8%
Exchanges:
1 1/2 Starch; 1/2 Milk; 1 Fat;Tips from the Betty Crocker Kitchens
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