Epicure's Smoky Corn Chowder
- Ready In:
- 10hrs 20mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 3 slices bacon, chopped into small pieces
- 4 cups frozen sweet corn
- 1⁄4 cup ve 3 onion dip mix
- 1 medium russet potato, peeled and cut into thirds
- 2 cups prepared victorian epicure vegetable bouillon
- 1 cup partly-skimmed reduced-fat evaporated milk
- 1⁄2 cup milk
- 1⁄8 teaspoon victorian epicure chipotle pepper
- victorian epicure pepper, to taste
directions
- 1. Cook bacon in a Victorian Epicure Multi-Purpose Pot over medium heat for approximately 10 minutes, or until crisp. Transfer to a small bowl with a slotted spoon and set aside. Pour off all but 1 Tbsp (15 ml) bacon fat.
- 2. Add remaining ingredients and simmer, partially covered, for approximately 10 minutes over medium heat, or until potatoes are tender. Skim foam as necessary.
- 3. Sprinkle with bacon and serve.
- Per serving: Calories 330, Fat 4.5 g (Saturated 1.5 g, Trans 0 g), Cholesterol 10 mg, Sodium 380 mg,.
- Carbohydrate 57 g (Fibre 7 g, Sugars 14 g), Protein 17 g.
- Serving Suggestion Serve with cornmeal muffins, low-fat cheddar cheese and sliced vegetables with prepared VE Dip.
- Cost per serving: $1.73.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
I am the proud mother of two beautiful boys, and have the privilege of staying at home to run my own business! I absolutely love cooking and am always looking for time saving, inspired, recipes! The look on my family's face when they eat what I make is more than worth the effort!