Try this Heartland Corn Chowder recipe, or contribute your own.
Suggest a better descriptionPlace ham bones, onions, carrots, potatoes, celery, green pepper, bay leaves, thyme, salt and pepper in the water and bring to a boil over medium-high heat. Cook at a slow boil for 2 1/2 to 3 hours. Strain the broth and discard the bay leaves and bones, reserving the ham and vegetables. Skim off and discard fat from the broth. Puree the cooked vegetables and ham in a food processor until smooth. Bring the broth to a boil again and add the pureed vegetables, milk and corn. Let simmer for 5 minutes. Serve, sprinkled with bacon. Makes 6 to 8 servings. [MID-ATLANTIC COUNTRY; November 1990] Posted by Fred Peters. Posted to MM-Recipes Digest V5 #029 by "John Weber"
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Serving Size: 1 Serving (794g) | ||
Recipe Makes: 6 | ||
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Calories: 383 | ||
Calories from Fat: 162 (42%) | ||
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Amt Per Serving | % DV | |
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Total Fat 18g | 24 % | |
Saturated Fat 5.8g | 29 % | |
Monounsaturated Fat 7.7g | ||
Polyunsanturated Fat 2.4g | ||
Cholesterol 25.4mg | 8 % | |
Sodium 373.2mg | 13 % | |
Potassium 1024.8mg | 27 % | |
Total Carbohydrate 49.1g | 14 % | |
Dietary Fiber 7.5g | 30 % | |
Sugars, other 41.6g | ||
Protein 10.7g | 15 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 383
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