Jan 012006
 
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When I saw this recipe, I knew that it would be a great one for our “Seniors Salute”. My dad will love this one! It reminds me of watching him eat chowder at a favorite seafood restaurant in Portland, Maine this past summer. Make some for the senior in your life. (If your name is Debbie and you recognize this recipe, e-mail me. We lost your address and need to send you some prize money!)
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Recipes

1

2

3

4

5

6

Servings

4

8

12

16

20

24

Makes

4 C.

8 C.

12 C.

16 C.

20 C.

24 C.

Ingredients
Butter or margarine

1 T.

2 T.

3 T.

1/4 C.

1/4 C. + 1 T.

1/4 C. + 2 T.

Chopped white onion

1/2 C.

1 C.

1-1/2 C.

2 C.

2-1/2 C.

3 C.

Corn; frozen or fresh

3 C.

6 C.

9 C.

12 C.

15 C.

18 C.

Chicken broth

3 C.

6 C.

9 C.

12 C.

15 C.

18 C.

Potato; peeled and diced

1 large

2 large

3 large

4 large

5 large

6 large

Salt

1/2 t.

1 t.

1-1/2 t.

2 t.

2-1/2 t.

1 T.

Black pepper

1/4 t.

1/2 t.

3/4 t.

1 t.

1-1/4 t.

1-1/2 t.

Bacon slices; cooked crisp

3

6

9

12

15

18

 

Assembly Directions:
In a soup pot, heat the butter/margarine. Cook the onions in the butter until golden. Add the corn, chicken broth, diced potato, salt and pepper. Simmer covered until the potato is tender, about 15-20 minutes. Puree. Put the pureed soup back into the pot. Chop the cooked bacon. Stir bacon into chowder.

Freezing and Cooking Directions:
Chowder may be eaten now or cooled completely and frozen in freezer bags or rigid freezer containers.

To serve:
Thaw completely and either heat it up in the microwave or on the stove.

Debbie’s Comments:
I hope that you enjoy this hearty soup. It is low in fat and extremely easy to fix. I love to serve this with fresh baked bread and a tossed salad with raspberry balsamic vinegar. Enjoy!

Nanci’s Comments:
I used my food processor to puree the soup by spooning out the corn and potatoes with a slotted spoon and leaving the broth/liquid in the soup pot.

Nutritional Info:
Per Serving: 222 Calories; 7g Fat (27.2% calories from fat); 10g Protein; 34g Carbohydrate; 4g Dietary Fiber; 4mg Cholesterol; 954mg Sodium.
Exchanges: 2 Grain (Starch); 1/2 Lean Meat; 1/2 Vegetable; 1 Fat.

Nanci Slagle

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