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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