Try this Corn Chowder recipe, or contribute your own.
Suggest a better descriptionHeat the butter and 1 tablespoon olive oil in a soup pot over medium heat. Add the onion, garlic and thyme and cook until the vegetables are good and soft, 8 to 0 minutes. Dust the vegetables with flour and stir to coat everything well. Pour in the vegetable stock and bring to a boil. Add the cream and the potatoes, bring to a boil and boil hard for 7 minutes, until the potatoes break down (this will help to thicken the soup and give it a good texture). Cut the corn kernels off the cob ad add to the soup. Season with salt and pepper and simmer until the corn is soft, about 10 to 12 minutes. Stir in the parsey and give it another little drink of olive oil. Ladle the soup into bowls and serve.
Serve with tossed salad.
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Serving Size: 1 Serving (3813g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 4935 | ||
Calories from Fat: 1620 (33%) | ||
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Amt Per Serving | % DV | |
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Total Fat 180g | 240 % | |
Saturated Fat 78.9g | 395 % | |
Monounsaturated Fat 61.7g | ||
Polyunsanturated Fat 25.5g | ||
Cholesterol 387.1mg | 119 % | |
Sodium 9004.2mg | 310 % | |
Potassium 4878.1mg | 128 % | |
Total Carbohydrate 763.3g | 225 % | |
Dietary Fiber 70.2g | 281 % | |
Sugars, other 693.1g | ||
Protein 102.3g | 146 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 4935
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