Corn Chowder

Kathleen Riemer




★★★★★ 1 vote


  • ·
    3 turkey bacon slices, diced
  • ·
    1/2 cup onion, minced
  • ·
    1/2 cup celery, minced
  • ·
    2 cups water
  • ·
    3 teaspoons low sodium chicken boullion
  • ·
    2 cups potatoes, minced with skins
  • ·
    2 cups soy milk
  • ·
    2 cups mocha-flavored liquid non-dairy creamer
  • ·
    3 cans creamed corn
  • ·
    2 tablespoons margarine or butter substitute

How to Make Corn Chowder


  1. Fry turkey bacon until crispy, and then remove from pan. Add minced onion and celery to bacon grease and saute until vegetables are limp. Combine turkey bacon, onion and celery in slow cooker with water, bouillon, potatoes, margarine and corn. Cover and cook on low for about 7 to 9 hours. Add soy milk milk and creamer. Cook 30 minutes more, or until heated through. Notes You can use chicken stock to replace water and bouillon cubes. Mocha mix makes this soup extremely rich tasting, and the Mocha mix does not curdle with high heat like regular milk or cream. This can also be made on the stovetop. Instead of placing in slow cooker, simmer on the stove until potatoes are tender. Add the soy milk and creamer, and heat through. Serve immediately. Related Recipes

Printable Recipe Card

About Corn Chowder

Course/Dish: Vegetable Soup

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