Serves: 4
Total Calories: 226
1. In small skillet cook bacon until crisp. Drain off fat. Crumble bacon. Set aside. 2. In medium saucepan combine chowder and corn. Cook and stir over medium heat for 4 to 7 minutes or until soup is hot and corn is tender, stirring frequently. 3. Ladle soup into bowls. Sprinkle with bacon, onion and parsley.
This Clam Chowder recipe is from the Kellogg Kitchens Recipes Cookbook. Download this Cookbook today.
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