Try this Summer Corn Chowder recipe, or contribute your own.
Suggest a better descriptionPlace bacon in small stockpot over medium-high heat. Cook, stirring occasionally, until bacon is deep golden brown and all the fat has rendered, about 4 minutes. Remove bacon with slotted spoon, transfer to paper towels, and set aside. Discard all but 2 tablespoons of bacon fat. Add onions, celery, thyme, and salt and pepper to taste to stockpot; cook over medium-low heat until translucent, about 8 minutes. Add stock; bring to a boil. Reduce heat to medium; simmer 15 minutes. Add corn, potatoes, and chile; cook until potatoes are tender, 8 to 10 minutes. Remove and discard thyme. Add half and half, simmer until soup is hot. Adjust seasoning with salt and pepper, and garnish with the reserved crisp bacon pieces. Makes 4 servings. Cuisine: "Mexican" Source: "Martha Stewart Living Magazine, Jul/Aug 1997" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Per serving: 217 Calories (kcal); 15g Total Fat; (62% calories from fat); 10g Protein; 9g Carbohydrate; 24mg Cholesterol; 2086mg Sodium Food Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates Recipe by: Martha Stewart Converted by MM_Buster v2.0n.
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Serving Size: 1 Serving (701g) | ||
Recipe Makes: 4 servings | ||
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Calories: 828 | ||
Calories from Fat: 658 (79%) | ||
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Amt Per Serving | % DV | |
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Total Fat 73.1g | 97 % | |
Saturated Fat 45.5g | 227 % | |
Monounsaturated Fat 21.1g | ||
Polyunsanturated Fat 2.7g | ||
Cholesterol 235mg | 72 % | |
Sodium 260.7mg | 9 % | |
Potassium 837.1mg | 22 % | |
Total Carbohydrate 27.8g | 8 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 27.5g | ||
Protein 18.9g | 27 % | |
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: 828
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