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Name: Corn Chowder
Prep time: 30 min
Total time: 30 min
Yield: 6
Cuisine: not set
Ingredients: 1 Tbs Vegetable oil; 1.5 Cup Carrots Finely Chopped; 3/4 Cup Celery Finely Chopped; 4 Cup Russet potatoes Cubed; 3 Cup Chicken broth; 1 Bay leaf; 3/4 Tsp Salt; 3/4 Tsp Thyme; 1/8 Tsp Paprika; 5 Cups Frozen corn; 2 Cups Milk; 3 Tbsp Corn starch; 2 Tbsp Dry white wine; 4 Slices Bacon

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INGREDIENTS

1 Tbs Vegetable oil
1.5 Cup Carrots ; Finely Chopped
3/4 Cup Celery ; Finely Chopped
4 Cup Russet potatoes ; Cubed
3 Cup Chicken broth
1 Bay leaf
3/4 Tsp Salt
3/4 Tsp Thyme
1/8 Tsp Paprika
5 Cups Frozen corn
2 Cups Milk
3 Tbsp Corn starch
2 Tbsp Dry white wine
4 Slices Bacon

Servings

INSTRUCTIONS

1. Add oil carrots, celery, onion, and oil - sauté until tender

2. Transfer to crockpot add potatoes, broth, bay leaf, salt, thyme, paprika.

3. Cover and cook on low for 3 hours.

4. Stir in corn and milk. Cover and cook another hour.

5. Add cornstarch and wine. Cover and cook for 10 minutes.

6. Remove bay leaf. Mash potatoes until soup is thicker.

7. Garnish with crumbled bacon.

NOTES

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Nutrition

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Serving Size: 1 Serving (966g)
Recipe Makes: 6 Servings

Calories: 1673
Calories from Fat: 955 (57%)

Amt Per Serving		% DV

	Total Fat 106.1g	141 %
	Saturated Fat 31g	155 %
	Monounsaturated Fat 44g
	Polyunsanturated Fat 21.9g
Cholesterol 480.6mg		148 %
Sodium 648.5mg		22 %
Potassium 2081.3mg		55 %
Total Carbohydrate 51.5g		15 %
	Dietary Fiber 4.7g	19 %
	Sugars, other 46.7g
Protein 124.7g		178 %
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.

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Calories per serving: 1673

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