Bacon, Potato, and Corn Chowder
Ingredients
- 6 slices center cut bacon, chopped
- 1 onion, diced
- 1 Tbsp minced garlic
- 4 cups frozen Southern-style hash browns
- ½ tsp smoked paprika
- ½ tsp pepper
- 2 (15-oz) cans cream-style corn
- 1 (32-oz) carton low-sodium chicken broth
- 1½ cups heavy cream
Instructions
- Cook bacon in a large Dutch oven over medium heat 5 minutes or until crisp. Drain, reserving 2 Tbsp drippings in pan.
- Add onion and garlic to drippings; cook over medium heat 5 minutes or until tender.
- Add potatoes, paprika, pepper, corn, broth, and cream. Bring to a boil, reduce heat, and simmer 10 minutes or until potatoes are tender. Sprinkle with bacon.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
464
|
464
|
| Fat (g) | 29 | 29 |
| Sat. Fat (g) | 16 | 16 |
| Protein (g) | 10 | 10 |
| Carb (g) | 44 | 44 |
| Fiber (g) | 2 | 2 |
| Sodium (mg) | 582 | 582 |
Low Calorie Meal Plan
This recipe selected from the eMeals Low Calorie Meal Plan.
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