Directions:
- Cook the bacon in a large skillet over medium heat until crisp. Add the onion, celery and thyme and cook over medium-high heat until the onion begins to soften. Add the flour and cook, stirring, over medium heat for 3 minutes. Gradually add the broth and 8 drops of Tabasco, whisking until smooth, and bring mixture to a boil.
- Transfer the contents of the skillet to a 5-7 quart crockpot/slowcooker. Add the potatoes and corn. Cover and cook on high for 3 hours or low for 6-7 hours.
- At the end of the cooking time, stir in the cream, cover and cook on low for an additional 30 minutes. Season with salt and Tabasco.
- Serve the chowder hot.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 516.9 Kcal (2164 kJ) | ||
| Calories from fat | 311.6 Kcal | ||
| % Daily Value* | |||
| Total Fat | 34.62g | 53% | |
|---|---|---|---|
| Cholesterol | 145.5mg | 49% | |
| Sodium | 307.74mg | 13% | |
| Potassium | 740.45mg | 16% | |
| Total Carbs | 22.05g | 7% | |
| Sugars | 2.03g | 8% | |
| Dietary Fiber | 2.75g | 11% | |
| Protein | 28.08g | 56% | |
| Vitamin C | 12.9mg | 21% | |
| Iron | 2.2mg | 12% | |
| Calcium | 50.7mg | 5% | |
| Amount Per 100 g | |||
| Calories | 177.12 Kcal (742 kJ) | ||
| Calories from fat | 106.77 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.86g | 53% | |
|---|---|---|---|
| Cholesterol | 49.86mg | 49% | |
| Sodium | 105.45mg | 13% | |
| Potassium | 253.72mg | 16% | |
| Total Carbs | 7.56g | 7% | |
| Sugars | 0.7g | 8% | |
| Dietary Fiber | 0.94g | 11% | |
| Protein | 9.62g | 56% | |
| Vitamin C | 4.4mg | 21% | |
| Iron | 0.8mg | 12% | |
| Calcium | 17.4mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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