Corn and Cheddar Chowder
43 mins (prep 35, cooking 8)
12 ingredients
4 servings
This soup stands on it's own as a main course. Serve with Italian bread and a tossed green salad. To save time, before cooking I use the kitchen shears to cut up the bacon. To cook, stir bacon with a wooden spoon till crisp. This recipe comes from Gourmet Magazine.

Categories:  <-60-mins , main-dish , chowders , equipment , cheese , soups-&-stews , vegetable , stove-top , eggs~dairy , corn , time-to-make ,
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Serving Size (341.17 g)
Servings 4
Amount per Serving
Calories 712.1 Calories from Fat 395.46
% Daily Value *
Total Fat 43.94g 270.38%
Saturated Fat 23.75g 474.93%
Trans Fat 0.12g %
Cholesterol 266.52mg 355.37%
Sodium 969.67mg 161.61%
Total Carbohydrate 10.56g 14.08%
Dietary Fiber 0.3 g 4.79%
Sugars 1.22 g %
Protein 68.92g 551.39%
Vitamin A 1173.59IU% Vitamin C 0.18mg%
Calcium 454.24mg% Iron 3.2mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
large, ground cumin, large, frozen corn kernels, salt & pepper