Corn Chowder – Home Style Recipe


MethodMain Ingredient


 Bacon1⁄2 Pound, diced
 Onion1 Medium, chopped
 Chopped celery1⁄2 Cup (8 tbs)
 Flour2 Tablespoon
 Milk4 Cup (64 tbs)
 Cream style corn1 Can (10 oz)
 Tiny whole potatoes1 Can (10 oz), diced
 Salt1⁄2 Teaspoon
 Pepper1⁄8 Teaspoon
 Snipped parsley1 Tablespoon
 Paprika To Taste

Nutrition Facts

Serving size: Complete recipe

Calories 1395 Calories from Fat 512

% Daily Value*

Total Fat 58 g89.6%

Saturated Fat 27.1 g135.3%

Trans Fat 0 g

Cholesterol 150.4 mg50.1%

Sodium 3415.2 mg142.3%

Total Carbohydrates 162 g54%

Dietary Fiber 12.2 g48.8%

Sugars 73.9 g

Protein 58 g115.1%

Vitamin A 91.7% Vitamin C 126.3%

Calcium 120% Iron 18.8%

*Based on a 2000 Calorie diet


In large saucepan, fry bacon until crisp; remove and drain.
Pour all but 3 tablespoons drippings from saucepan.
Add onion and celery to drippings in pan; cook and stir until onion is tender.
Remove from heat; blend in flour.
Cook over low heat, stirring until mixture is bubbly.
Remove from heat.
Stir in milk.
Heat to boiling, stirring constantly.
Boil and stir 1 minute.
Stir in corn, potatoes, salt and pepper; heat through.
Stir in bacon.
Sprinkle each serving with parsley and paprika.