Iowa Corn Chowder
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Iowa Corn Chowder

Iowa Corn Chowder

Creamy corn, red skinned potatoes, crisp bacon is like happiness in a bowl.

Servings: 18 servings (1 serving = 12 oz soup)
INGREDIENT
WEIGHT
MEASURE
General Mills™ Gravy Mix - Biscuit (11031)
1 lb 8.00 oz
1 bag
Water, cool
10 lb
5 qt
Butter
2 oz
1/4 cup
Yellow onions, small diced
9 oz
2 cups
Celery, small diced
1 lb
4 cups
Garlic, minced
2 tsp
Red potatoes, small, skin-on, quartered
1 lb 4.00 oz
4 cups
Yellow corn kernels, IQF
1 lb 2.00 oz
4 cups
Mild green chilies, canned
8 oz
1 cup
Crispy-fried bacon, crumbled
6 oz
2 cups
Smoked salt
4 tsp
Black pepper, coarsely ground
1 tsp
Bay leaf, dried
2 each
Fresh parsley, chopped
1 oz
1 cup
  1. Combine gravy mix with 1 1/2 quarts of cool water; stir until dissolved and set aside.
  2. Melt butter in a large stockpot; sauté onions, celery and garlic until onions are translucent.
  3. Stir in potatoes, corn, green chilies, bacon and smoked salt, pepper and bay leaves.
  4. Add remaining 3 1/2 quarts of water and bring to a boil; turn heat down to simmer for 20 minutes, stirring frequently, until potatoes are fork-tender.
  5. Stir in reserved gravy mixture; stir until it returns to a boil.
  6. Reduce heat remove bay leaves and add chopped parsley; serve warm.

  • Garnish soup with crumbled crisp bacon and additional parsley. Add 4 cups canned or fresh clams to make a Corn Clam Chowder if desired. Note nutrition information will change.
View Recipe Instructions

Nutrition Information

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Serving Size:
12 oz soup
Calories
330
Calories from Fat
170
% Daily Value
Total Fat
18g
28%
Saturated Fat
6g
31%
Trans Fat
0g
Cholesterol
20mg
6%
Sodium
1640mg
68%
Total Carbohydrate
33g
11%
Dietary Fiber
2g
8%
Sugars
6g
Protein
7g
Vitamin A
8%
8%
Vitamin C
6%
6%
Calcium
8%
8%
Iron
4%
4%
Exchanges:
1 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 1/2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet. Nutrition values are calculated using the weights of ingredients.

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