Summer Corn Chowder Recipe

click to rate
0 votes | 1923 views
Servings: 4

Ingredients

Cost per serving $1.62 view details
  • 4 ounce bacon diced
  • 1 sm onion peeled, diced
  • 2 x celery stalks diced
  • 8 sprg thyme
  •     Salt
  •     Freshly-grnd black pepper
  • 3 c. chicken stock skimmed of fat
  • 3 x ears yellow corn kernels
  • 5 ounce fingerling potatoes sliced
  • 1 x poblano chile seeded, diced
  • 1 1/2 c. half-and-half

Directions

  1. Place bacon in small stockpot over medium-high heat. Cook, stirring occasionally, till bacon is deep golden and all the fat has rendered, about 4 min. Remove bacon with slotted spoon, transfer to paper towels, and set aside. Throw away all but 2 Tbsp. of bacon fat.
  2. Add in onions, celery, thyme, and salt and pepper to taste to stockpot; cook over medium-low heat till translucent/soft, about 8 min. Add in stock; bring to a boil. Reduce heat to medium; simmer 15 min.
  3. Add in corn, potatoes, and chile; cook till potatoes are tender, 8 to 10 min. Remove and throw away thyme. Add in half and half, simmer till soup is warm. Adjust seasoning with salt and pepper, and garnish with the reserved crisp bacon pcs.
  4. Makes 4 servings.
  5. Cuisine: "Mexican"

Toolbox

Add the recipe to which day?
« Today - Apr 04 »
Today - Apr 04
April 5 - 11
April 12 - 18
April 19 - 25
Please select a day
or Cancel
Loading... Adding to Planner

Languages

Nutrition Facts

Amount Per Serving %DV
Serving Size 245g
Recipe makes 4 servings
Calories 347  
Calories from Fat 214 62%
Total Fat 24.1g 30%
Saturated Fat 10.98g 44%
Trans Fat 0.0g  
Cholesterol 53mg 18%
Sodium 296mg 12%
Potassium 603mg 17%
Total Carbs 27.29g 7%
Dietary Fiber 4.6g 15%
Sugars 3.53g 2%
Protein 9.12g 15%
How good does this recipe look to you?
Click to rate it:
x

Link to Recipe

Embed Recipe 400px wide (preview)

Embed Recipe 300px wide (preview)

Advertisement
Advertisement

Leave a review or comment