Corn Chowder
"I prefer double-smoked bacon for this recipe it has more smoky bang for the buck "
Original is 8 servings
Ingredients
Nutritional
- Serving Size: 1 (320 g)
- Calories 422.6
- Total Fat - 23.2 g
- Saturated Fat - 10.7 g
- Cholesterol - 75.9 mg
- Sodium - 630.1 mg
- Total Carbohydrate - 43.4 g
- Dietary Fiber - 3.7 g
- Sugars - 14.2 g
- Protein - 12.1 g
- Calcium - 90.6 mg
- Iron - 1.4 mg
- Vitamin C - 16.7 mg
- Thiamin - 0.4 mg
Step by Step Method
Step 1
In a large saucepan over medium-high heat, fry bacon until crisp. Remove from the skillet. Drain a but 2 tablespoon bacon grease.
Step 2
Add onion and red pepper to bacon grease remaining in pan. Sauté until vegetables are softened and just starting to brown, about 5 minutes, stirring occasionally. Add garlic saute 1 minute. Add flour and stir 1 minute.
Step 3
Add stock and grated potato. Bring to a boil. Stir in cream-style corn, corn kernels, milk and cooked bacon. Reduce heat and simmer for 20-25 minutes.
Step 4
Blend in heavy cream and parsley. Season with salt and pepper. Gently heat through until almost, but not quite, boiling.
Step 5
Serve in bowls topp with croutons
Tips
No special items needed.