Harvest Corn Chowder

Course : Chowders
Serves: 12
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1 medium onion -- chopped
1 tablespoons butter or margarine
29 ounces cream-style corn
4 cups whole kernel corn
4 cups diced peeled potatoes
1 can condensed cream of mushroom soup -- undiluted (10-3/4-ounces)
6 ounces sliced mushrooms, drained
3 cups milk
1/2 medium green pepper -- chopped
1/2 medium sweet red pepper -- chopped, (up to 1)
1 dash pepper to taste
1/2 pound bacon -- cooked and crumbled

Preparation / Directions:

In a saucepan, saute onion in butter until tender. Add cream-style corn, kernel corn, potatoes, soup and mushrooms. Stir in milk. Add green and red peppers. Season with pepper. Simmer for 30 minutes or until vegetables are tender. garnish with bacon.


Nutritional Information:

161 Calories (kcal); 12g Total Fat; (69% calories from fat); 8g Protein; 4g Carbohydrate; 27mg Cholesterol; 342mg Sodium

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