Autumn Chowder

Photo by Heather S.

PREP TIME

10

minutes

TOTAL TIME

45

minutes

SERVINGS

2

servings

PREP TIME

10

minutes

TOTAL TIME

45

minutes

SERVINGS

2

servings

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

Directions

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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