Quick Easy Potato Corn Chowder
"This is a good easy to make soup and my family loved it. I also added in some cooked leftover chicken that I had in my fridge"
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (322.7 g)
- Calories 274
- Total Fat - 5.6 g
- Saturated Fat - 2.8 g
- Cholesterol - 14.8 mg
- Sodium - 482.1 mg
- Total Carbohydrate - 51.4 g
- Dietary Fiber - 6.5 g
- Sugars - 8.6 g
- Protein - 7.9 g
- Calcium - 59.4 mg
- Iron - 1.5 mg
- Vitamin C - 23.8 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
In a large saucepan, heat bacon fat or butter. Add onion and celery, cook over medium heat until tender. Add in garlic, cook 1 minute. Add broth and potatoes; bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender.
Step 2
Stir in the corn, 1/2 cup cream, salt and pepper.
Step 3
In a small bowl, whisk flour with milk until smooth. Stir into soup; return to a boil. Cook and stir for 2-3 minutes or until thickened.
Step 4
Mix in Parmesan cheese (to your liking)
Tips
No special items needed.
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