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Quick Supper Chowder Recipe
|Bacon slices||6 , cooked crisp and diced|
|Diced cooked carrots||1 Cup (16 tbs)|
|Diced cooked potatoes||1 Cup (16 tbs)|
|Butter/Bacon drippings||4 Tablespoon|
|Onion||1 Large, thinly sliced|
|Creamed corn||1 Can (10 oz)|
|Condensed cream of chicken soup||1 Can (10 oz)|
|Milk||2 1⁄2 Cup (40 tbs)|
Serving size: Complete recipe
Calories 1485 Calories from Fat 705
% Daily Value*
Total Fat 80 g122.7%
Saturated Fat 44.7 g223.3%
Trans Fat 0 g
Cholesterol 212.8 mg
Sodium 2675.4 mg111.5%
Total Carbohydrates 163 g54.2%
Dietary Fiber 17.9 g71.4%
Sugars 56.3 g
Protein 37 g74.8%
Vitamin A 66.1% Vitamin C 55.4%
Calcium 82.6% Iron 60.4%
*Based on a 2000 Calorie diet
To cook diced carrots and potatoes, mix and cook in medium size cooking bag or small casserole.
Cook, covered, 5 minutes.
Heat butter or drippings in 2 quart casserole in Radarange oven 45 seconds.
Add onion separated into rings; cook 2 minutes, stir, cook 2 minutes more.
Stir in remaining ingredients.
Mix together well.
Cover; cook in oven 5 minutes.
Stir well ,and cook 5 minutes more till soup is hot.
Sprinkle with diced bacon before serving.