Corn Chowder
1. Add the bacon to the bottom of a large heavy soup pot set over medium heat. Stir until the bacon is browned and crispy. Remove to a paper-towel lined plate with a slotted spoon.
2. Drain or spoon off all but 3 tablespoons of the fat in the pot. Stir in the butter until melted.
3. Add in onion and celery , cook, stirring occasionally, until the vegetables just begin to become tender, about 5 minutes.
4. Add in the garlic and sauté until fragrant, about 30 seconds. Season with salt and pepper to taste.
5. Sprinkle the flour into the vegetables to coat them evenly to make a paste. Cook a minute or two to get rid of the raw flour flavor.
6. Pour in the chicken broth along with the potato, corn, honey, thyme, and bay leaves. Bring to a boil, then reduce heat to a gentle simmer. Cook until the potatoes are tender but not mushy, stirring occasionally, about 10-12 minutes.
7. Discard the bay leaves.
8. Add heavy cream.
9. Using an immersion blender, puree the soup until the desired consistency is reached. Alternatively, transfer about 3 cups of the soup to a food processor and blend, then stir back into the soup.
10. Stir in cheddar cheese until melted.
11. Stir in most of the cooked bacon, reserving some for garnish.
12. Taste and adjust seasonings if necessary.
13. Ladle the soup into bowls and garnish with cooked bacon and diced scallions.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (1278g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 2638 | ||
Calories from Fat: 1636 (62%) | ||
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Amt Per Serving | % DV | |
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Total Fat 181.8g | 242 % | |
Saturated Fat 58.7g | 293 % | |
Monounsaturated Fat 73g | ||
Polyunsanturated Fat 35g | ||
Cholesterol 839.8mg | 258 % | |
Sodium 1069.6mg | 37 % | |
Potassium 2587.7mg | 68 % | |
Total Carbohydrate 38.7g | 11 % | |
Dietary Fiber 3.6g | 15 % | |
Sugars, other 35.1g | ||
Protein 202.6g | 289 % | |
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: 2638
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