Corn and Bacon Chowder
Corn and Bacon Chowder might be a good recipe to expand your side dish recipe box. One serving contains 264 calories, 11g of protein, and 10g of fat. This recipe serves 4 and costs $1.15 per serving. 549 people found this recipe to be flavorful and satisfying. It is a good option if you're following a gluten free diet. It is brought to you by Taste and Tell Blog. From preparation to the plate, this recipe takes approximately 40 minutes. If you have salt, red bell pepper, onion, and a few other ingredients on hand, you can make it. Overall, this recipe earns a pretty good spoonacular score of 66%. Bacon Corn Chowder, Corn & Bacon Chowder, and Corn and Bacon Chowder are very similar to this recipe.
Servings: 4
Preparation duration: 15 minutes
Cooking duration: 25 minutes
Ingredients:
2 slices bacon, cut into 1/2 inch pieces (use turkey bacon if you want to cut back on calories)
2 1/2 cups chicken stock
2 cups whole corn kernels (fresh or frozen)
1/4 cup light cream or half-and-half
1 onion, chopped
2 medium potatoes, peeled and cubed
1/2 red bell pepper, seeded and chopped
salt to taste
Equipment:
slotted spoon
paper towels
sauce pan
food processor
blender
Cooking instruction summary:
In a medium saucepan over medium-high heat, cook the bacon until crisp. With a slotted spoon, transfer to a paper towel to drain.Add the onion and bell pepper and saute until soft, about 5 minutes. Add the stock and the potatoes; bring to a boil. Reduce the heat and simmer, partially covered, until the potatoes are almost tender, about 15 minutes. Stir in the corn; simmer 5 minutes longer. Season with salt. Remove from heat and cool slightly.Transfer 2 cups of the soup to a food processor or blender; puree. Pour back into the saucepan; stir in the cream and heat to serving temperature. Serve, topped with the bacon pieces.---------------adapted from Weight Watchers New Complete Cookbook
Step by step:
1. In a medium saucepan over medium-high heat, cook the bacon until crisp. With a slotted spoon, transfer to a paper towel to drain.
2. Add the onion and bell pepper and saute until soft, about 5 minutes.
3. Add the stock and the potatoes; bring to a boil. Reduce the heat and simmer, partially covered, until the potatoes are almost tender, about 15 minutes. Stir in the corn; simmer 5 minutes longer. Season with salt.
4. Remove from heat and cool slightly.
5. Transfer 2 cups of the soup to a food processor or blender; puree.
6. Pour back into the saucepan; stir in the cream and heat to serving temperature.
7. Serve, topped with the bacon pieces.---------------adapted from Weight Watchers New Complete Cookbook
Nutrition Information:
covered percent of daily need
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