Corn Chowder

Corn Chowder
Antonis Achilleos
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preparation
5
minutes
cooking
10
minutes
Serves 2

Ingredients

4
slices Oscar Meyer Ready to Serve Bacon
1
10 3/4-ounce can condensed Cream of Potato soup
1
cup
low-fat or whole milk
1
11-ounce can corn niblets
oyster crackers

Directions

  1. Heat the bacon for 20 to 30 seconds in the microwave; set aside.
  2. Pour the cream of potato soup into a saucepan. Add the milk and corn. Break up the cooked bacon into small pieces, then stir it into the saucepan. Heat for 5 minutes or until the soup reaches a simmer. Serve with oyster crackers.

 

 

April 2004

Nutritional Information

  • Per Serving
  • Calories 336
  • Calcium 164 mg
  • Carbohydrate 40 g
  • Cholesterol 34 mg
  • Fat 13 g
  • Fiber 5 g
  • Iron 1 mg
  • Protein 15 mg
  • Sat Fat 5 g
  • Sodium 1972 mg
What does this mean? See Nutrition 101.

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