Search
by Ingredient

Country Corn Chowder

Empty starEmpty starEmpty starEmpty starEmpty star

Submitted by hats_off_to_the_shef

YIELD

6 servings

PREP

10 min

COOK

20 min

READY

30 min

Ingredients

2 3E+1
TABLESPOONS ML MARGARINE
2 3E+1
TABLESPOONS ML ALL-PURPOSE FLOUR
1 0.9
QUART L MILK
2 473
CUPS ML CORN KERNELS, CANNED
canned
2 3E+1
TABLESPOONS ML ONIONS
chopped
1 ½ 7.5
TEASPOONS ML SALT
¼ 1.3
TEASPOON ML WHITE PEPPER
0.6
TEASPOON ML GINGER
ground
½ 2.5
TEASPOON ML CELERY SEEDS
whole
2 2
LARGE LARGE EGGS
3 3
SLICES SLICES BACON
crisp, crumbled

Directions

Melt margarine in saucepan.

Blend in flour, add milk all at once, stirring constantly.

Heat to boil, stirring frequently.

Add corn, onion, salt, pepper, ginger and celery seed.

Cook, uncovered over low heat 20 minutes.

Beat eggs.

Add 1 cup hot mixture to eggs.

Return to soup, cook 3 minutes longer.

Serve topped with crumbled bacon.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 250g (8.8 oz)
Amount per Serving
Calories 215 46% from fat
 % Daily Value *
Total Fat 11g 17%
Saturated Fat 4g 19%
Trans Fat 0g
Cholesterol 88mg 29%
Sodium 986mg 41%
Total Carbohydrate 7g 7%
Dietary Fiber 1g 5%
Sugars g
Protein 22g
Vitamin A 12% Vitamin C 2%
Calcium 21% Iron 6%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 

Email this recipe