Creamy Corn Chowder With Light Cream Recipe


Main Ingredient


 Bacon slices5
 Butter1 Tablespoon
 Onion1 Medium, sliced
 Cooked corn2 Cup (32 tbs) (Fresh, Cut Off Cobs)
 Diced cooked potatoes1 Cup (16 tbs)
 Cream of celery soup1 Can (10 oz)
 Milk1 Cup (16 tbs)
 Light cream1 Cup (16 tbs)
 Salt1 Teaspoon
 Pepper1 Dash

Nutrition Facts

Serving size: Complete recipe

Calories 2269 Calories from Fat 1051

% Daily Value*

Total Fat 120 g184.8%

Saturated Fat 62.8 g314.1%

Trans Fat 0 g

Cholesterol 329.9 mg

Sodium 4783.3 mg199.3%

Total Carbohydrates 263 g87.6%

Dietary Fiber 33.6 g134.3%

Sugars 25.2 g

Protein 48 g96.9%

Vitamin A 87.5% Vitamin C 41.3%

Calcium 61.6% Iron 89.6%

*Based on a 2000 Calorie diet


Cook bacon until crisp.
Lift out of pan, drain, cool and crumble.
Drain all but 1 tbsp.drippings from pan.
Add 1 tbsp.butter and heat.
Add onion and corn and cook gently until very lightly browned.
Add potatoes, soup, milk, cream, salt and pepper and bring to a boil.
Cover and simmer 2 minutes.
Pour into serving bowls, sprinkle with bacon and top with a small piece of butter.