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Nutrition Facts
Serving Size 272 g
(Approx. 8 Servings)
Amount Per Serving
Calories 370 Calories From Fat 200
% Daily Value*
Total Fat 22 g 34%
Saturated Fat 11 g 55%
Trans Fat 0.0 g
Cholesterol 65 mg 22%
Sodium 480 mg 20%
Total Carbohydrate 27 g 9%
Dietary Fiber 2 g 8%
Sugars 6 g
Protein 17 g
Vitamin A 20% Iron 8%
Vitamin C 20% Calcium 30%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Smoky Bacon Cheddar Chowder
Prep Time
15 minutes
Cook Time
40 minutes
Total Time
55 minutes
Serves
8  People

Ingredients

Recipe makes 8 Servings

1/2 Lb H-E-B Thick Sliced Smoked Bacon, finely chopped
1 1/2 cup(s) leeks, white part only, finely diced
1 Tbsp garlic, finely minced
1 Tsp smoked hot paprika, (or to taste)
2 medium Yukon Gold potatoes, cubed
1 1/2 cup(s) whole milk
2 cup(s) chicken stock
8 Oz Neufchatel cream cheese
8 Oz sweet corn, (canned, fresh or frozen works)
2 cup(s) H‑E‑B Select Ingredients Mild Cheddar Thick Cut Shreds
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Instructions

1
In a large pan fry bacon over medium high heat until crisp. Remove with a slotted spoon to a paper towel and reserve for later.
2
Do not drain drippings from pan. Turn heat down to medium. Add leeks, garlic, paprika and potatoes. Sauté for 5 to 8 minutes, or until leeks are tender and potatoes begin to soften.
3
Stir flour through to coat potatoes and Add milk, stock and cream cheese. Bring to a simmer and cook until potatoes are soft and cream cheese is fully melted. Add corn and stir in well.
4
Remove from heat. Add 1 3/4 cups cheddar and stir through to melt. Stir 3/4 of reserved bacon through.
5
Ladle into serving bowls and garnish with remaining bacon, cheddar and any optional garnish such as chives or green onion.

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