Corn Chowder

Ingredients

• 6 ears of fresh corn or 3 cups frozen whole kernel corn
• 1/2 cup chopped onion (1 medium)
• 1/2 cup chopped green sweet pepper
• 1 tablespoon cooking oil
• 1 14-ounce can chicken broth
• 1 cup cubed, peeled potato (1 medium)
• 4 teaspoons all-purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 1/2 cups milk
• 3 slices bacon, crisp-cooked, drained, and crumbled or 2 tablespoons cooked bacon pieces
• 2 tablespoons snipped fresh parsley (optional)

Directions

• 1If using fresh corn, use a sharp knife to cut the kernels off the cobs; you should have about 3 cups corn. set corn aside.
• 2In large saucepan cook onion and sweet pepper in ho oil until the onion is tender but not brown. Stir in the chicken broth and potato. Bring to boiling; reduce heat. Simmer, covered, for 10 minutes more or until potato and corn tender, stirring occasionally.
• 3In a small bowl combine flour salt and pepper. Stir milk into flour mixture; add to corn mixture in saucepan. cook and stir slightly thickened and bubbly. Cook and stir for 1 minute more. Add crumbled bacon; heat through. If desired, garnish each serving with parsley.

Nutrition Facts

• Calories
  184
  9%
• Total Fat
  6 g
  9%
• Sat. Fat
  2 g
  10%
• Cholesterol
  7 mg
  2%
• Sodium
  468 mg
  20%
• Carbs
  28 g
  9%
• Fiber
  2 g
  8%
• Protein
  7 g
  14%

Reviews