In a large skillet, fry the sliced bacon till its half cooked, then add the diced onions till they're both nice a rich brown. Meanwhile, boil the potatoes on the side till a fork sticks into them. Combine the fried bacon and onions, potatoes in the crockpot. Then add one can of creamed corn and evaporated milk alternating till the crockpot is full. Stir and simmer for about 3-4 hours if you can.
From this base we also make clam chowder by substituting some clams instead of corn.
Serve topped with bits of crisped bacon and/or a sprig of parsley
Each (8 oz) (large mug) serving contains an estimated:
Cals: 417, FatCals: 170, TotFat: 18g
SatFat: 8g, MonoFat: 2g, MonoFat: 8g
Chol:38mg, Na: 314mg, K: 705mg
TotCarbs: 42g, Fiber: 3g, Sugars: 4g
NetCarbs: 39g, Protein: 12g
This is similar to the potato "soup" our family has made for 3 or 4 generations, although the first generation used a wood stove instead of a crockpot. The corn can be substitued with chopped and blanched green beans, carrots, or other garden produce. A mug of this is great for thawing out frozen kids (or adults).
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (179g)|
|Recipe Makes: 16|
|Calories from Fat: 117 (50%)|
|Amt Per Serving||% DV|
|Total Fat 13g||17 %|
|Saturated Fat 4.3g||21 %|
|Monounsaturated Fat 5.7g|
|Polyunsanturated Fat 1.6g|
|Cholesterol 19mg||6 %|
|Sodium 476.4mg||16 %|
|Potassium 415.1mg||11 %|
|Total Carbohydrate 26g||8 %|
|Dietary Fiber 2.4g||10 %|
|Sugars, other 23.6g|
|Protein 5.9g||8 %|
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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: 235
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