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Bacon and Corn Chowder
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Bacon and Corn Chowder

30 Min(s)
30 Min(s) Prep
Make a hearty Bacon and Corn Chowder with corn and red potatoes. Hot pepper cheese adds the spice to this Bacon and Corn Chowder that's simply awesome.
What You Need
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8 servings
Original recipe yields 8 servings
4 slices OSCAR MAYER Bacon, chopped
1-1/2 lb. red potatoes (about 5), peeled, cubed
1 small onion, chopped
2 stalks celery, sliced
1 can (10-3/4 oz.) condensed cream of chicken soup
3 cups milk
8 oz. HOFFMAN'S Hot Pepper Pasteurized Process Cheese Food, cubed
1 pkg. (10 oz.) frozen corn, thawed
1/4 tsp. pepper
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Let's Make It
1
Cook bacon in large saucepan until crisp, stirring frequently. Remove bacon from pan, reserving 2 Tbsp. drippings in pan. Drain bacon on paper towels.
2
Add potatoes, onions and celery to drippings; cook and stir 2 min.
3
Stir in soup and milk; bring to boil. Simmer on low heat 8 min., stirring occasionally. Add remaining ingredients; cook 5 min. or until process cheese food is completely melted and potatoes are tender, stirring occasionally.
Kitchen Tips
Tip 1
Size Wise
After a day of winter fun, enjoy a serving of this tasty soup.
Tip 2
Special Extra
Garnish with chopped fresh cilantro and a sprinkling of additional cooked and crumbled bacon.
Tip 3
Special Extra
Stir in 2 cups chopped cooked chicken along with the process cheese food, corn and pepper.
Nutrition
Calories
320
Calories From Fat
0
% Daily Value*
Total Fat 16g
21%
Saturated Fat 8g
40%
Trans Fat 0g
Cholesterol 40mg
13%
Sodium 940mg
41%
Total Carbohydrates 31g
11%
Dietary Fibers 2g
7%
Sugars 9g
18%
Protein 13g
26%
Vitamin A
10%
Vitamin C
10%
Calcium
30%
Iron
6%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
8 servings
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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