Potato, Corn & Bacon Chowder
If you have around 45 minutes to spend in the kitchen, Potato, Corn & Bacon Chowder might be an awesome gluten free recipe to try. One portion of this dish contains around 18g of protein, 20g of fat, and a total of 521 calories. For $1.34 per serving, you get a main course that serves 6. 92 people have made this recipe and would make it again. If you have frozen corn, bacon, white potatoes, and a few other ingredients on hand, you can make it. It is brought to you by momstestkitchen.com. With a spoonacular score of 99%, this dish is amazing. If you like this recipe, take a look at these similar recipes: Bacon-Potato Corn Chowder, Bacon-Potato Corn Chowder, and Potato Corn & Bacon Chowder.
Servings: 6
Ingredients:
1 cup baby carrots, cut in half
1/2 pound bacon, cooked crisp
1 can ( 14.75 ounces) cream style corn
1 bag (12 ounces) frozen corn
1 cup milk
1 bag (12 ounces) Pictsweet Seasoning Blend
1 tablespoon sugar
4 white potatoes, peeled & cubed
Equipment:
pot
Cooking instruction summary:
In a large pot (I used a 6 quart), combine the first 7 ingredients (potatoes thru sugar). Crumble the bacon on top of the mixture & stir to combine.Cover and cook on low for about 6 hours or until the potatoes are tender. Add the milk to the pot and cook for an additional 30 minutes to an hour, until heated through. Season with salt & pepper before serving.
Step by step:
1. In a large pot (I used a 6 quart), combine the first 7 ingredients (potatoes thru sugar). Crumble the bacon on top of the mixture & stir to combine.Cover and cook on low for about 6 hours or until the potatoes are tender.
2. Add the milk to the pot and cook for an additional 30 minutes to an hour, until heated through. Season with salt & pepper before serving.
Nutrition Information:
covered percent of daily need
