Corn Chowder

• servings: 8 servings
• active time: 5 minutes
• total time: 35 minutes

Ingredients

2 tablespoons olive oil

1/2 cup onions (diced)

2 teaspoons celery salt

2 1/2 cups hot water

2 cups sweet potatoes (cubed)

3 cups frozen corn

1 teaspoon salt

2 teaspoons cracked pepper

3 Tablespoons all purpose flour

2 cups heavy cream

6 slices bacon (cooked and crumbled)

Directions

Cook onions and celery salt in oil until soft. Add water, potatoes, corn, salt and pepper.

Cover and simmer until potatoes are soft, about 15 minutes.

In a small bowl, whisk flour into the heavy cream. Stir into the soup.

Cool, stir through the bacon and let simmer until it gets nice and thick. Stir often.

Either serve now, with extra bacon, or cool, label, seal and freeze.

From frozen

Thaw it and heat until hot, but don't boil. Top with bacon if desired.

Nutrition

• Serving Size: 1 cup
• Calories: 792 kcal
• Total Fat: 53 g
• Saturated Fat: 29 g
• Cholesterol: 141 mg
• Sodium: 1627 mg
• Total Carbohydrate: 66 g
• Dietary Fiber: 7 g
• Total Sugars: 7 g
• Protein: 19 g