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By using our free meal planner (and the rest of spoonacular.com) you have to agree that you and only you are responsible for anything that happens to you because of something you have read on this site or have bought/cooked/eaten because of this site. After all, the only person who controls what you put in your mouth is you, right?

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Creamy Corn Chowder

 
One serving costs about $1.92

$1.92 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

4 gluten-free,gluten free side dish
spoonacular Score:46%

Spoonacular Score: 46%

 

Creamy Corn Chowder might be just the main course you are searching for. For $1.93 per serving, this recipe covers 20% of your daily requirements of vitamins and minerals. This recipe makes 4 servings with 536 calories, 15g of protein, and 23g of fat each. Not a lot of people made this recipe, and 1 would say it hit the spot. From preparation to the plate, this recipe takes roughly 45 minutes. It is a good option if you're following a gluten free diet. A mixture of onion, cream, water, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the salt and pepper you could follow this main course with the Dr. Pepper Cake with Flour Cooked Frosting as a dessert. All things considered, we decided this recipe deserves a spoonacular score of 52%. This score is solid. Try Creamy Corn Chowder, Creamy Corn Chowder, and Creamy Corn Chowder for similar recipes.

Ingredients

Servings:
4 slices
4 slices bacon
bacon
2 cans
2 cans canned creamed corn
canned creamed corn
12 oz
12 oz frozen corn
frozen corn
1 cup
1 cup light cream
light cream
1.5 cups
1.5 cups milk
milk
1 small
1 small potato
potato
0.5 tsps
0.5 tsps salt
salt
0
0  salt and pepper
salt and pepper
0.5
0.5  sweet onion
sweet onion
2.5 qts
2.5 qts water
water
4 slices bacon
4 slices
bacon
2 cans canned creamed corn
2 cans
canned creamed corn
12 oz frozen corn
12 oz
frozen corn
1 cup light cream
1 cup
light cream
1.5 cups milk
1.5 cups
milk
1 small potato
1 small
potato
0.5 tsps salt
0.5 tsps
salt
0  salt and pepper
0
salt and pepper
0.5  sweet onion
0.5
sweet onion
2.5 qts water
2.5 qts
water

Equipment

paper towels
paper towels
sauce pan
sauce pan
frying pan
frying pan
paper towels
paper towels
sauce pan
sauce pan
frying pan
frying pan


Instructions

  1. In a large saucepan, cook bacon over medium-high heat until crispy:
  2. Remove the bacon from the pan, drain on a paper towel and set aside.
  3. Discard all but approximately 1 teaspoon of the grease from the saucepan.
  4. Add chopped onion to the pan
  5. Cook the onions in the reserved bacon grease until they begin to get soft and slightly browned. Add to the pan: potato, water, and salt.
  6. Cover the pan and cook over medium-heat for 10-15 minutes or until the potatoes are tender. Stir in the canned corn, frozen corn, cream, and milk.
  7. Reduce the heat to medium-low and simmer for 10 minutes. Season to taste.
  8. Stir in the reserved bacon and serve hot with warm biscuits or corn muffins.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $1.91
Ingredient
4 slices bacon
2 cans canned creamed corn
12 ounces frozen corn
1 cup light cream
1.5 cups milk
1 small potato
½ sweet onion
Price
$1.13
$3.10
$1.58
$0.65
$0.50
$0.23
$0.47
$7.66

Tips

Health Tips

  • Don't make the mistake of assuming turkey bacon is healthier than pork bacon. Read the labels and look for short ingredient lists (not too many artificial ingredients, preservatives, and other additives). If you're watching your sodium intake, pay attention to that too. It is also important to note that the American Institute for Cancer Research has stated the consumption of ANY processed meat could increase your risk of developing cancer. Although it is not yet clear what causes the increased cancer risk, it could be the preservatives or other chemicals commonly used during processing.

  • Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.

  • Studies have shown people who drink full fat milk are thinner than those who drink low-fat or fat-free milk instead. Keep that in mind before you decide to swap. If you want to go dairy free, however, you can replace milk with unsweetened soy milk in most recipes.

  • When buying canned vegetables, look for low-sodium versions or the label "no salt added" to cut down on unnecessary sodium. You might also look for vegetables preserved in glass jars to avoid BPA.

  • get more health tips

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • If you have too much bacon (is this even possible?) you can freeze individual slices by laying them between sheets of wax paper. Even better, you can put them on a single sheet of wax paper and roll the paper in such a way that you can just unroll it later and remove however many slices you want.

  • Store potatoes and sweet potatoes in a cool, dark place, and never put them in the refrigerator. At cold temperatures, the starch in potatoes is turned into sugar, affecting their flavor. For more information about selecting and storing potatoes, check out this lesson about potatoes in the academy.

  • Surprising tip: you will end up with better bacon if you add water to the skillet when cooking it on the stovetop. For large amounts of bacon, you can also prepare bacon in the oven.

  • Confused by the different types of cream — Most differences arise from the fat content of the cream, and whether or not the cream has been "soured" by adding lactic acid bacteria to give it a tangy flavor.

  • get more cooking tips

Green Tips

  • To avoid antibiotics, hormones, and other nasties in your milk, choose organic whenever possible. If you can't afford organic, look for milk labeled hormone and antibiotic free. It is often less expensive.

Disclaimer

Nutritional Information

Quickview
529 Calories
14g Protein
22g Total Fat
77g Carbs
11% Health Score
Limit These
Calories
529
27%

Fat
22g
35%

  Saturated Fat
10g
67%

Carbohydrates
77g
26%

  Sugar
14g
16%

Cholesterol
56mg
19%

Sodium
1214mg
53%

Get Enough Of These
Protein
14g
29%

Folate
164µg
41%

Phosphorus
351mg
35%

Manganese
0.59mg
30%

Vitamin C
24mg
29%

Potassium
991mg
28%

Vitamin B6
0.56mg
28%

Fiber
6g
27%

Vitamin B3
5mg
26%

Vitamin B2
0.44mg
26%

Magnesium
101mg
25%

Copper
0.5mg
25%

Vitamin B1
0.28mg
19%

Zinc
2mg
19%

Calcium
174mg
17%

Iron
3mg
17%

Selenium
9µg
14%

Vitamin B5
1mg
14%

Vitamin A
642IU
13%

Vitamin D
1µg
10%

Vitamin B12
0.58µg
10%

Vitamin E
0.6mg
4%

Vitamin K
1µg
1%

covered percent of daily need

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