Lunch

Creamed Corn and Potato Chowder is for Lunch.

Creamed Corn and Potato Chowder takes 20 minutes to prepare.

Creamed Corn and Potato Chowder takes 30 minutes to cook.

Creamed Corn and Potato Chowder makes 12 servings.

The ingredients for Creamed Corn and Potato Chowder are:

2 lbs potatoes
1/2 lb turkey bacon
1/2 large onion
2 T flour
1-1/2 C chicken stock
1-1/2 C evaporated skim milk
2 cans no salt added creamed corn
1 can corn (drained)

Here is how you make Creamed Corn and Potato Chowder:

Peel potatoes and cook until almost soft. Rough mash with a hand masher. While potatoes are cooking, chop turkey bacon into small pieces and fry in hot skillet. Remove bacon and put on paper towels to drain. Add onion to skillet and cook in the bacon grease until translucent. Add flour and cook until flour is dissolved. (You may need to add a little oil or butter) Add stock and milk and slowly bring to a boil (scorches easily). Add corn and potatoes. Cook until heated through. Garnish each bowl with a little bacon. Makes 12 1-cup servings.Number of Servings: 12Recipe submitted by SparkPeople user ROOKIE131.

The nutritional information for Creamed Corn and Potato Chowder is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 154.2

• Total Fat: 2.7 g
• Cholesterol: 13.7 mg
• Sodium: 525.8 mg
• Total Carbs: 26.1 g
• Dietary Fiber: 2.2 g
• Protein: 7.5 g