A hearty soup is a simple, comforting meal at the end of a busy day. This chowder welcomes you home with a delicious m?lange of sweet corn, potatoes and savoury broth. Partially pur?eing the soup gives it a creamy texture so you don't have to add too much cream at the end. For a hit of Mexican flavour, top with fresh cilantro sprigs and serve with warm corn tortillas and lime wedges.
- Portion size 4 servings
- Credits : Canadian Living
Ingredients
Method
In Dutch oven, heat oil over medium-high heat; cook onion, celery and garlic, stirring occasionally, until softened, about 5 minutes.Stir in corn, potatoes, red pepper, thyme, bay leaf, paprika, salt and pepper; cook, stirring, for 3 minutes.
Stir in broth and 3 cups water; bring to boil. Reduce heat and simmer until potatoes are tender, about 15 minutes. Discard bay leaf.
Using immersion blender, pur?e soup until almost smooth with a few chunks remaining. Stir in chicken and cream; cook until heated through, about 2 minutes.
Nutritional facts Per serving: about
- Fibre 4 g
- Sodium 688 mg
- Sugars 6 g
- Protein 27 g
- Calories 391.0
- Total fat 17 g
- Potassium 731 mg
- Cholesterol 88 mg
- Saturated fat 6 g
- Total carbohydrate 37 g
%RDI
- Iron 14.0
- Folate 25.0
- Calcium 6.0
- Vitamin A 20.0
- Vitamin C 102.0
