Updated: Feb 2
Those of you who took part in our Cultural Connections cooking series know that cooking (and eating) together as a family builds strong bonds and opportunities to share family teachings and values. For a warming winter meal that you can make inexpensively – try Bonnie William's Corn Chowder!
1 pound bacon
4 cups potatoes, peeled & diced
1 stick butter (1/2 cup or 8 tablespoons)
1 onion chopped
½ cup flour
4 cups nonfat half & half cream
1 can of peaches/cream corn
28 ounces of cream style corn (2 cans or 3.5 cups frozen)
Salt & pepper
Prep Time: 10 minutes Cook Time: 25 minutes Total: 35 minutes Serves: 8
1. Cook bacon until crispy. Drain grease from bacon & crumble. Set aside.
2. Boil potatoes in salted water for about 10 minutes or until soft, but not mushy. Drain and set aside.
3. In a large pot melt butter. Add onions and sauté over medium heat until onions become transparent. Slowly stir in flour until it is combined evenly with the butter/onions, forming a roux.
4. Gradually add the half & half cream, whisking constantly until reaching a gravy-like consistency. If you would like it thinner, just add some milk to thin it out, but be sure to add a little more salt to keep the flavor.
5. Heat over medium heat until it almost starts to boil, stirring often, then reduce heat to low. Add drained potatoes, bacon (you may want to reserve a little bacon to add as a garnish when ready to serve), corn, salt & pepper. Heat for an additional 10 minutes or so until ready to serve.
Calories: 506kcal | Carbohydrates: 56g | Protein: 17g | Fat: 25g | Saturated Fat: 9g | Cholesterol: 44mg | Sodium: 790mg | Potassium: 1012mg
| Fiber: 5g | Sugar: 10g | Vitamin A: 145IU | Vitamin C: 20mg
| Calcium: 160mg | Iron: 5mg