Corn & Bacon Chowder

Serves: 2
Total Calories: 1,877


2 slices bacon, diced
1 cup onion, chopped
1 (14-ounce) can chicken broth
1 cup potato, peeled and diced
1 cup creamed corn
1 salt and pepper to taste
1 Garnish: fresh parsley, chopped


Cook bacon over medium heat until almost crisp; add onion and cook until soft. Add broth, potato and corn; cover and bring to a boil. Reduce heat; simmer about 12 to 15 minutes, until potatoes are tender. Add salt and pepper to taste; garnish with parsley.

Tip: Treat yourself to one or two deviled eggs the no-mess way. Simply combine cooked egg yolks and fixin's in a small plastic zipping bag and squeeze to mix. Clip off a corner of the bag and squeeze the filling into egg whites, then toss away the bag.

Nutritional Facts:

Serves: 2
Total Calories: 1,877
Calories from Fat: 156

This Corn & Bacon Chowder recipe is from the Comfort Foods Cookbook. Download this Cookbook today.

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