“Smoky Corn Chowder, cornmeal muffins, low-fat cheddar cheese and vegetables with Victorian Epicure Dip”
READY IN:
10hrs 20mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

  • 3 slices bacon, chopped into small pieces
  • 4 cups frozen sweet corn
  • 14 cup ve 3 onion dip mix
  • 1 medium russet potato, peeled and cut into thirds
  • 2 cups prepared victorian epicure vegetable bouillon
  • 1 cup partly-skimmed reduced-fat evaporated milk
  • 12 cup milk
  • 18 teaspoon victorian epicure chipotle pepper
  • victorian epicure pepper, to taste

Directions

  1. 1. Cook bacon in a Victorian Epicure Multi-Purpose Pot over medium heat for approximately 10 minutes, or until crisp. Transfer to a small bowl with a slotted spoon and set aside. Pour off all but 1 Tbsp (15 ml) bacon fat.
  2. 2. Add remaining ingredients and simmer, partially covered, for approximately 10 minutes over medium heat, or until potatoes are tender. Skim foam as necessary.
  3. 3. Sprinkle with bacon and serve.
  4. Per serving: Calories 330, Fat 4.5 g (Saturated 1.5 g, Trans 0 g), Cholesterol 10 mg, Sodium 380 mg,.
  5. Carbohydrate 57 g (Fibre 7 g, Sugars 14 g), Protein 17 g.
  6. Serving Suggestion Serve with cornmeal muffins, low-fat cheddar cheese and sliced vegetables with prepared VE Dip.
  7. Cost per serving: $1.73.

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