Creamy Chowder
"From Recipe + July '17."
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (530.4 g)
- Calories 542.8
- Total Fat - 18.8 g
- Saturated Fat - 5.4 g
- Cholesterol - 45.5 mg
- Sodium - 784.4 mg
- Total Carbohydrate - 68.1 g
- Dietary Fiber - 8.6 g
- Sugars - 9.6 g
- Protein - 27.2 g
- Calcium - 202.5 mg
- Iron - 1.5 mg
- Vitamin C - 12.4 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Heat oil in a large saucepan over high heat and add bacon, celery, onion and garlic and cook and stir for 4 minutes or until onion is soft.
Step 2
Add potato and cook and stir for 1 minute or until combined and then add crumbled stock cubes and the boiling water and bring to the boil and then reduce heat and simmer for 10 minutes.
Step 3
Mix flour with a little of the milk in a jug to form a paste and then whisk flour mixture into pan with the remaining mil and cook and stir for 2 minutes or until soup boils and thickens.
Step 4
Stir in creamed corn, cod, broccoli, capsicum and corn and simmer for 4 minutes or until broccoli is tender.
Step 5
Divide into serving bowls and sprinkle with green onion and serve with crusty bread.
Tips
No special items needed.
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