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Bacon Vegetable Chowder Recipe
|Potatoes||8 Medium, peeled and cut into 1/2 inch cubes|
|Water||1 Cup (16 tbs) (Adjust Quantity As Needed)|
|Bacon slices||1⁄2 Pound, cut into 2 inch lengths (8 Pieces)|
|Onions||2 Large, finely chopped|
|Canned lima beans||1 Pound (1 Can)|
|Canned cream style corn||1 Pound (1 Can)|
|Condensed tomato soup||10 3⁄4 Ounce (1 Can)|
|Butter/Margarine||1⁄8 Pound (4 Tablespoon)|
Serving size: Complete recipe
Calories 2876 Calories from Fat 692
% Daily Value*
Total Fat 80 g122.5%
Saturated Fat 40 g200.2%
Trans Fat 0 g
Cholesterol 181.9 mg
Sodium 5253.4 mg218.9%
Total Carbohydrates 497 g165.8%
Dietary Fiber 63.1 g252.2%
Sugars 79.6 g
Protein 78 g155.5%
Vitamin A 55.9% Vitamin C 586.2%
Calcium 33.7% Iron 80.9%
*Based on a 2000 Calorie diet
While potatoes are cooking, fry bacon until half cooked.
Add onions and continue cooking until onions are soft and bacon is browned.
Pour liquid off potatoes; reserve.
Drain limas and add liquid to potato water, adding enough additional water to make 2 cups.
Return liquid to potatoes along with onions and bacon, limas, corn, tomato soup, butter, salt and pepper to taste.
Stirring occasionally, cook over low heat for 10 minutes.