Corn Chowder I

1. 1

   Boil the potatoes in salted water until soft. Drain them. Mash half of the potatoes and set aside.

2. 2

   Fry the bacon until very crisp. Crumble the bacon and set it aside.

3. 3

   Fry the onion in the bacon grease until translucent and soft.

4. 4

   Transfer the cooked onions to a large stockpot. Add the flour and cook until the mixture is bubbly and the flour is fully dissolved. Add the milk and bring to a boil over medium-low heat, stirring often. Watch the pot closely while bringing it to a boil and heating, as the bottom can easily scorch. Once boiling, add the salt, pepper, bacon, corn, and all the potatoes. (If desired, reserve some of the bacon for garnish.)

5. 5

   Heat the soup until hot. Serve garnished with a dash of paprika, a sprinkling of cheddar cheese, and some crumbled bacon.

• Calories 448.67 kcal High
• Protein 28.21 g Good Source
• Carbs 48.48 g Moderate
• Total Fat 16.97 g High
• Saturated Fat 6.69 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 45.89 mg Moderate
• Sodium 1164.05 mg High
• Fiber 2.77 g Low Source
• Sugar 20.37 g High
• Added Sugar 0.0 g Low Source
• Calcium 307.97 mg Good Source
• Iron 1.2 mg Low Source
• Potassium 351.09 mg Low Source
• Vitamin A 147.1 mcg_rae Moderate
• Vitamin C 6.74 mg Low Source
• Vitamin D 2.2 mcg Moderate

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Milk 🥛
• Wheat 🌾
• Gluten
• Corn 🌽
• Onions 🧅