Corn-potato Chowder
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Soups & ste, To send | 6 | Servings | |
INGREDIENTS
| 2 | Potatoes, peeled & diced | |
| 1 | Onion, cut in rings | |
| 1/2 | c | Celery, chopped |
| 1/2 | c | Water |
| 1 | t | Salt |
| 1 | Whole Kernel Corn | |
| 1 1/2 | c | Milk |
| 1/4 | t | Dried Marjoram, crushed |
| 5 | Bacon, crisp cooked & | |
| crumbled | ||
| Butter Or Margarine |
INSTRUCTIONS
In saucepan combine potatoes, onion, celery, water and salt. Cover; cook til vegies are tender, 15 to 20 minutes. stir in undrained corn, milk, marjoram and dash pepper. Heat through. Serve in warmed bowls; top with crumbled bacon and a pat of butter or margarine. Posted to recipelu-digest Volume 01 Number 165 by James and Susan Kirkland <kirkland@gj.net> on Oct 26, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 94
Calories From Fat: 11
Total Fat: 1.3g
Cholesterol: 4.9mg
Sodium: 429.9mg
Potassium: 437.8mg
Carbohydrates: 17.4g
Fiber: 2g
Sugar: 4.6g
Protein: 3.7g