Serves: 6
1. Cook bacon in 3-quart saucepan over medium heat until crisp. Drain fat, reserving 3 tablespoons in saucepan. Drain bacon on paper towels set aside.
2. Cook onion and celery in bacon fat over medium heat about 2 minutes, stirring, until tender. Stir in flour. Cook over medium heat, stirring constantly, until mixture is bubbly remove from heat.
3. Gradually stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute.
4. Stir in pepper, corn and potatoes. Heat until hot. Stir in bacon. Sprinkle each serving with parsley and paprika.
NUTRITION FACTS: 1 Serving (about 1 cup): Calories 255 (Calories from Fat 80) Fat 9g (Saturated 4g) Cholesterol 20mg Sodium 570mg Carbohydrate 35g (Dietary Fiber 4g) Protein 12g % DAILY VALUE: Vitamin A 10% Vitamin C 10% Calcium 20% Iron 12% DIET EXCHANGES: 1 Starch 1 Vegetable 1 Skim Milk 1 Fat
From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Corn Chowder recipe is from the Betty Crocker's Cookbook, 9th Edition Cookbook. Download this Cookbook today.
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