Buttermilk Corn Chowder
Ingredients
Instructions
- In 3 quart saucepan, cook bacon until crisp.
- Save drippings in pan.
- Cook onion until tender, but not browned.
- Add potatoes, corn, 1 1/2 cups broth, celery, salt and pepper.
- Bring to boil. Reduce heat and cover and simmer for 15 to 20 minutes.
- Combine flour and 1/2 cup broth; add to veggies and stir until thickened and bubbly.
- Reduce heat to low.
- Stir in buttermilk and heat through, but do not boil.
- Serve in bowls and top with bacon.
Nutrition & Diet Analysis (per serving)
455
kcal
23% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).