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Autumn Chowder

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Autumn Chowder 1 Picture

Ingredients

  • 2 bacon strips, diced
  • 1/4 cup chopped onion
  • 1 medium red potato, cubed
  • 1 small carrot, halved lengthwise and thinly sliced
  • 1/2 cup water
  • 3/4 teaspoon chicken bouillon granules
  • 1 cup milk
  • 2/3 cup frozen corn
  • 1/8 teaspoon pepper
  • 2-1/2 teaspoons all-purpose flour
  • 2 tablespoons cold water
  • 3/4 cup shredded cheddar cheese

Details

Servings 2
Preparation time 10mins
Cooking time 45mins

Preparation

Step 1

In a large saucepan, cook bacon over medium heat until crisp; remove to paper towels. Drain, reserving 1 teaspoon drippings.

In the drippings, saute onion until tender. Add the potato, carrot, water and bouillon. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until the vegetables are almost tender.

Stir in the milk, corn and pepper. Cook 5 minutes longer. Combine the flour and cold water until smooth; gradually whisk into soup. Bring to a boil; cook and stir for 1-2 minutes or until thickened.

Remove from the heat; stir in cheese until melted. Sprinkle with bacon.

Yield: 2 servings.

Nutrition Facts: 1 serving (1 cup) equals 473 calories, 30 g fat (16 g saturated fat), 77 mg cholesterol, 810 mg sodium, 35 g carbohydrate, 4 g fiber, 19 g protein.

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