Corn and Bacon Chowder
Corn and Bacon Chowder
Photography by Matthew Kimura
- Portion size: 4
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 294 |
| pro | 16 g |
| total fat | 8 g |
| sat. fat | 4 g |
| carb | 43 g |
| fibre | 4 g |
| chol | 18 mg |
| sodium | 1,367 mg |
| % RDI: | - |
| calcium | 20 |
| iron | 11 |
| vit A | 9 |
| vit C | 50 |
| folate | 36 |
Bacon adds a smoky hint to this quick and easy chowder.
Ingredients
- 3 3strips bacon, chopped
- 2 2oniononions, chopped
- 1 1clove garliccloves of garlic, minced
- 2 2potatopotatoes
- 3 cups 3cupschicken broth
- 2 cups 2cupscorn kernels
- 2 cups 2cupsbroccoli floretbroccoli florets
- 1 cup 1cupmilk
- 1/2 tsp 1/2tspsalt
- 1/2 tsp 1/2tsppepper
- 1/2 cup 1/2cupshredded light Cheddar-style cheese
Preparation
In saucepan, cook bacon over medium heat until crisp, about 5 minutes. Drain fat from pan. Add onions and garlic; cook, stirring occasionally, until softened, about 5 minutes.
Meanwhile, peel and cube potatoes. Add to pan along with half of the chicken broth; bring to boil. Reduce heat to medium-low; cover and simmer until potatoes are tender, about 10 minutes. Using potato masher or hand blender, mash several times to break up about half of the potatoes.
Add remaining broth, corn and broccoli; simmer until broccoli is tender, about 6 minutes.
Reduce heat to low. Stir in milk, salt and pepper; heat through but do not boil. Sprinkle each serving with cheese.
Source : Canadian Living Magazine: March 2010
