Soup

Potato-corn chowder is for Soup.

Potato-corn chowder takes 30 minutes to prepare.

Potato-corn chowder takes 6 minutes to cook.

Potato-corn chowder makes 8 servings.

The ingredients for Potato-corn chowder are:

11 serving Bacon - Pork 1 medium slice pan fried
1 medium (2-1/2" dia) Onions, raw
2 cup, chopped Green Peppers (bell peppers)
2 cup Bell peppers (Green, Red, Yellow, Orange)
3 stalk, medium (7-1/2" - 8" lon Celery, raw
3 carrot (7-1/2") Carrots, raw
4 medium (2-1/4" to 3-1/4" dia.) Potato, raw
3 cup kernels Yellow Sweet Corn, Frozen
4 cup Chicken stock, home-prepared
1 cup, fluid (yields 2 cups whip Heavy Whipping Cream
2 tsp Thyme, ground
0.125 tsp Pepper, red or cayenne
1 tsp Pepper, black
2 tsp Salt
1 tbsp Garlic powder
0.06 cup Flour - Gold medal all purpose flour

Here is how you make Potato-corn chowder:

Dice all the vegetables and cut up the baconSet the pressure cooker to brown and cook the bacon until crispy. Take out with a slotted spoon and set aside.Add all the vegetables and cook 2-3 minutes.Sprinkle the spices and flour on top then stir well to evenly coat the vegetables.Add chicken stock and lock on pressure cooker lidCook on high 6 minutesRelease pressure using quick-release methodStir to crush up some of the potato, then add the cream.Garnish with the bacon and fresh parsley if desired.Serving Size: Makes approximately 8 1-cup servingsNumber of Servings: 8Recipe submitted by SparkPeople user LADYQ182005.

The nutritional information for Potato-corn chowder is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 388.8

• Total Fat: 18.6 g
• Cholesterol: 56.7 mg
• Sodium: 1,087.6 mg
• Total Carbs: 47.1 g
• Dietary Fiber: 6.7 g
• Protein: 13.2 g