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Creamy Corn Chowder With Light Cream Recipe
|Onion||1 Medium, sliced|
|Cooked corn||2 Cup (32 tbs) (Fresh, Cut Off Cobs)|
|Diced cooked potatoes||1 Cup (16 tbs)|
|Cream of celery soup||1 Can (10 oz)|
|Milk||1 Cup (16 tbs)|
|Light cream||1 Cup (16 tbs)|
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
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.