Appetizers / Soups / Salads

Buttermilk Corn Chowder takes several minutes to prepare.

Buttermilk Corn Chowder takes several minutes to cook.

Buttermilk Corn Chowder makes 10 servings.

The ingredients for Buttermilk Corn Chowder are:

4 cup, chopped Onions, raw
1 cup, diced Celery, raw
3 tbsp bacon fat
4 cup Campbell's low sodium chicken broth
4 cup Yellow Sweet Corn, frozen
5 cup diced Potato, raw
0.25 cup Flour - Gold medal all purpose flour
4 cup Buttermilk, lowfat
Salt and Pepper to taste
paprika or parsley for garnish, if desired

Here is how you make Buttermilk Corn Chowder:

In a 3 quart saucepan melt bacon fat. Cook the chopped onion in bacon drippings until tender but not brown. Add the potatoes, corn, 1? cups of the chicken broth, the celery, salt, and pepper. Bring to boiling. Reduce heat; cover and simmer for 15 to 20 minutes or until vegetables are tender. Combine flour and remaining ? cup chicken broth; add to vegetable mixture. Cook and stir till thickened and bubbly. Reduce heat to low, stir in buttermilk; heat through but do not boil. Garnish with paprika or snipped parsley, if desired. Serve immediately. Serving Size:?makes about 10 1 1/2 cup servings

The nutritional information for Buttermilk Corn Chowder is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 220.2

• Total Fat: 5.6 g
• Cholesterol: 7.6 mg
• Sodium: 511.6 mg
• Total Carbs: 37.1 g
• Dietary Fiber: 4.6 g
• Protein: 8.4 g