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INGREDIENTS

1 Carrot; chopped
1/2 c Water
1 Onion ; chopped
1/2 c Beer
1 c Half-and-half
1 Jalapeno pepper; seeded and
1 "dry-style" smoked sausage
1 Rib celery; chopped
1/4 c Each green and red bell
1/4 c Chopped fresh parsley
salt and pepper ; to taste
Cheddar Cheese ; grated
3 sm Potatoes; peeled and diced
2 cn (about 17 oz. each)
1/4 lb Bacon; diced
1 Garlic ; minced

Servings

INSTRUCTIONS

Cook bacon in 4-qt. pan over medium heat until mostly cooked. Set aside about 2 Tbs. bacon bits for garnish. Drain off and discard drippings, all but 2 Tbs. Add onion and vegetables to pan with bacon and reserved drippings; cook, stirring often, until onion is soft (about 5 minutes). Add potatoes, water, and beer, and cook about 15 minutes, or just until potato is tender when pierced. Add sausage and corn; let come to a simmer, then turn off heat and let sit until cool enough to put in fridge. Refrigerate until about a half hour before you are ready to serve it. Reheat gently, stirring often. When soup is hot, add half-and-half and let come to a bare simmer; do not boil. Season to taste with salt and pepper. Optional: Garnish with parsley, grated cheese and additional bacon bits. Makes 6 to 8 servings. Serve with homemade bread, and eat by candlelight. :) * Note: Try to find creamed corn that does not have added sugar. (Seems like most canned creamed corn has sugar in it nowadays, so if you cant find it without, dont worry about it. I usually add just a squeeze of fresh lemon juice (1 to 2 tsp.) to cut the sweetness.) P.S. Its called "Power Outage Corn Chowder" in honor of the first time that I made it, when the lights went out just as we sat down to the table. Just by coincidence, I had a candle on the table, so we lit it. It made a rather plain meal into a festive occasion! Posted to recipelu-digest Volume 01 Number 322 by James and Susan Kirkland on Nov 28, 1997

NOTES

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Power Outage Corn Chowder

1  Carrot; chopped 
1/2 c Water 
1  Onion chopped
1/2 c Beer 
1 c Half-and-half 
1  Jalapeno pepper; seeded and 
1  "dry-style" smoked sausage 
1  Rib celery; chopped 
1/4 c Each green and red bell 
1/4 c Chopped fresh parsley 
  salt and pepper to taste
  Cheddar Cheese grated
3 sm Potatoes; peeled and diced 
2 cn (about 17 oz. each) 
1/4 lb Bacon; diced 
1  Garlic minced

Cook bacon in 4-qt. pan over medium heat until mostly cooked. Set aside  about 2 Tbs. bacon bits for garnish. Drain off and discard drippings, all  but 2 Tbs. Add onion and vegetables to pan with bacon and reserved  drippings; cook, stirring often, until onion is soft (about 5 minutes). Add  potatoes, water, and beer, and cook about 15 minutes, or just until potato  is tender when pierced. Add sausage and corn; let come to a simmer, then  turn off heat and let sit until cool enough to put in fridge. Refrigerate  until about a half hour before you are ready to serve it. Reheat gently,  stirring often. When soup is hot, add half-and-half and let come to a bare  simmer; do not boil. Season to taste with salt and pepper.    Optional: Garnish with parsley, grated cheese and additional bacon bits.  Makes 6 to 8 servings. Serve with homemade bread, and eat by candlelight.  :)    * Note: Try to find creamed corn that does not have added sugar. (Seems  like most canned creamed corn has sugar in it nowadays, so if you cant  find it without, dont worry about it. I usually add just a squeeze of  fresh lemon juice (1 to 2 tsp.) to cut the sweetness.)    P.S. Its called "Power Outage Corn Chowder" in honor of the first time  that I made it, when the lights went out just as we sat down to the table.  Just by coincidence, I had a candle on the table, so we lit it. It made a  rather plain meal into a festive occasion!  Posted to recipelu-digest Volume 01 Number 322 by James and Susan Kirkland  <kirkland@gj.net> on Nov 28, 1997

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Nutrition

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Serving Size: 1 Serving (2107g)
Recipe Makes: 1 Servings

Calories: 2304
Calories from Fat: 1755 (76%)

Amt Per Serving		% DV

	Total Fat 195.1g	260 %
	Saturated Fat 121.3g	607 %
	Monounsaturated Fat 56.3g
	Polyunsanturated Fat 7.3g
Cholesterol 626.8mg		193 %
Sodium 869.3mg		30 %
Potassium 2489.9mg		66 %
Total Carbohydrate 89g		26 %
	Dietary Fiber 2.4g	10 %
	Sugars, other 86.6g
Protein 52.5g		75 %
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: 2304

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