Bacon-Potato Corn Chowder
Bacon-Potato Corn Chowder could be just the gluten free recipe you've been looking for. One serving contains 330 calories, 12g of protein, and 20g of fat. This recipe serves 6. For 94 cents per serving, this recipe covers 11% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes roughly 30 minutes. Plenty of people made this recipe, and 3968 would say it hit the spot. This recipe from Taste of Home requires yukon gold potatoes, pepper, salt, and onion. It works well as a very reasonably priced side dish. With a spoonacular score of 54%, this dish is good. If you like this recipe, you might also like recipes such as Bacon-Potato Corn Chowder, Bacon-Potato Corn Chowder, and Potato, Corn & Bacon Chowder.
Servings: 6
Preparation duration: 10 minutes
Cooking duration: 20 minutes
Ingredients:
1/2 pound bacon strips, chopped
1 can (14-3/4 ounces) cream-style corn
1 can (12 ounces) evaporated milk
1/4 cup chopped onion
1/4 teaspoon pepper
1/4 teaspoon salt
1-1/2 pounds Yukon Gold potatoes (about 5 medium), peeled and cubed
Equipment:
frying pan
slotted spoon
paper towels
sauce pan
Cooking instruction summary:
Directions In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 1-1/2 teaspoons in pan. Add onion to drippings; cook and stir over medium-high heat until tender. Meanwhile, place potatoes in a large saucepan; add water to cover. Bring to a boil over high heat. Reduce heat to medium; cook, uncovered, 10-15 minutes or until tender. Drain, reserving 1 cup potato water. Add corn, milk, salt, pepper and reserved potato water to saucepan; heat through. Stir in bacon and onion. Yield: 6 servings. Originally published as Bacon-Potato Corn Chowder in Taste of Home December 2015, p25 window._taboola = window._taboola || []; _taboola.push({ mode: 'thumbnails-i', container: 'taboola-native-stream-thumbnails', placement: 'Native Stream Thumbnails Redesign', target_type: 'mix' });
Step by step:
1. In a large skillet, cook bacon over medium heat until crisp, stirring occasionally.
2. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 1-1/2 teaspoons in pan.
3. Add onion to drippings; cook and stir over medium-high heat until tender.
4. Meanwhile, place potatoes in a large saucepan; add water to cover. Bring to a boil over high heat. Reduce heat to medium; cook, uncovered, 10-15 minutes or until tender.
5. Drain, reserving 1 cup potato water.
6. Add corn, milk, salt, pepper and reserved potato water to saucepan; heat through. Stir in bacon and onion.
Nutrition Information:
covered percent of daily need
