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Potato Corn Chowder Recipe

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Potato Corn Chowder Recipe

Prep Time: Cook Time:


  • Pork bacon cooked | 4.00 slice cooked
  • Russet potatoes, raw | 1.50 Potato medium 2-1/4" to 3-1/4" dia
  • SILK unsweetened soymilk | 2.00 cup
  • Corn sweet yellow raw | 1.00 ear, medium 6-3/4" to 7-1/2" long yields
  • Celery, raw | 0.50 cup chopped
  • Onions raw | 0.50 cup, chopped
Nutrition Facts (Per Serving)

Calories per serving: 89.77 mg

Fat per serving: 2.97 g

Saturated fat per serving: 0.75 g

Protein per serving: 4.62 g

Sodium per serving: 119.44 mg

Cholesterol per serving: 4.33 g


  1. Chop the bacons into small cubes. Cook the potatoes in the microwave for 12 minutes. At the same time; cook onion, celery and corn in a large pot for about 6 minutes until soften.
  2. In another skillet; cook bacon until crisp. Now cut the potatoes into cubes and then place into the onion mixture with bacon.
  3. Mash the mixture slightly and then ladle the soymilk and let simmer for 10 minutes. Add salt and pepper according to your taste and serve Potato Corn Chowder Recipe at once.

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