Cook the bacon, stirring occasionally, in a heavy-based saucepan over medium-high heat for 3 minutes or until slightly crisp. Transfer to a plate lined with paper towel.
Heat the oil in the pan over medium heat. Cook shallot and celery, stirring occasionally, for 5 minutes or until soft. Add flour and cook, stirring, for 1 minute or until thick. Remove from heat. Gradually stir in stock until combined. Place over medium heat. Bring to the boil, stirring occasionally.
Add potato and thyme. Cook, stirring occasionally, for 10-12 minutes or until potato is just tender. Add corn, broccoli, milk and cream. Cook for 3-5 minutes or until the vegetables are just tender. Stir in the bacon and season with pepper.
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|Serving Size: 1 Serving (667g)|
|Recipe Makes: 4.5 Servings|
|Calories from Fat: 219 (49%)|
|Amt Per Serving||% DV|
|Total Fat 24.4g||32 %|
|Saturated Fat 8g||40 %|
|Monounsaturated Fat 10.8g|
|Polyunsanturated Fat 2.9g|
|Cholesterol 43.4mg||13 %|
|Sodium 981.5mg||34 %|
|Potassium 1147mg||30 %|
|Total Carbohydrate 36.5g||11 %|
|Dietary Fiber 4.6g||18 %|
|Sugars, other 31.9g|
|Protein 21.1g||30 %|
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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: 443
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