Try this Smoky Corn Chowder recipe, or contribute your own.
Suggest a better descriptionIn a Dutch oven or large sauce pan, cook the bacon over low heat until it's crisp, but not burned. Transfer to a paper-towel lined plate. Pour off all but 2 tablespoons of the bacon drippings. Add the leek and cook, stirring frequently, until soft but not yet brown.
Add the garlic, paprika and cayenne, and cook for 2 minutes. Stir in the corn, broth, half-and-half and milk. Raise heat to medium and cook, stirring occasionally, until the soup is just beginning to boil. Remove from heat.
If you like your chowder thicker, use an immersion blender to puree half of the soup. Add the bacon back into the pot. Season with salt and pepper to taste, and serve hot, garnished with scallions.
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Serving Size: 1 Serving (4736g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 9621 | ||
Calories from Fat: 6071 (63%) | ||
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Amt Per Serving | % DV | |
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Total Fat 674.5g | 899 % | |
Saturated Fat 202g | 1010 % | |
Monounsaturated Fat 280.2g | ||
Polyunsanturated Fat 132.7g | ||
Cholesterol 2961.1mg | 911 % | |
Sodium 4769.5mg | 164 % | |
Potassium 9107.9mg | 240 % | |
Total Carbohydrate 122.3g | 36 % | |
Dietary Fiber 12.9g | 52 % | |
Sugars, other 109.4g | ||
Protein 734.9g | 1050 % | |
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: 9621
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