Estimated Nutrition (whole recipe, rough)
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chicken | 100g cooked | 165 |
| Potato | 1 medium (173g) baked | 161 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Bacon | 1 slice cooked (8g) | 43 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Salt | 1 tsp (6g) | 0 |
| Sauce | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1½ pounds bacon, diced
- ½ pound onion, diced
- ¾ cup flour
- 10¾ cups chicken stock (or bouillon)
- 4 cups creamed corn
- salt to taste
- ½ tablespoon black pepper
- pinch oregano
- 1 pound corn kernels, fresh or frozen
- 1 pound potatoes, peeled, finely diced
- 2¾ cups heavy cream
- hot pepper sauce, to taste
Directions
In large soup pot, sauté bacon and onion until onion is tender.
Add flour and reduce heat to low.
Cook, stirring, about 7 minutes.
Do not allow flour to brown.
Blend in stock, stirring well.
Add creamed corn, salt, pepperand oregano.
Bring soup to a boil.
Add potatoes, reduce heat and simmer 15 minutes, until potatoes are tender.
Add corn and hot sauce.
Taste for seasoning and adjust if necessary.
Stir in cream, heat through and serve.
Category:World Recipes
Category:Chowder Recipes
Category:Heavy cream Recipes
Category:Chicken stock Recipes
Category:Potato Recipes
Category:Bacon Recipes
Category:Oregano Recipes
Category:Corn Recipes