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Light Corn Chowder
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Brief Description
Light corn chowder made with bacon.
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Main Ingredient
corn
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Category: Soups
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Cuisine: Southern
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Prep Time: 10 min(s)
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Cook Time: 20 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
Amount Per Serving: cal.(kcal): 159, Fat, total(g): 5, chol.(mg): 6, sat. fat(g): 1, carb.(g): 23, Monosaturated fat(g): 2, Polyunsaturated fat(g): 1, Trans fatty acid(g): 0, fiber(g): 2, sugar(g): 5, pro.(g): 7, vit. A(IU): 426, vit. C(mg): 11, Thiamin(mg): 0, Riboflavin(mg): 0, Niacin(mg): 3, Pyridoxine (Vit. B6)(mg): 0, Folate(µg): 51, Cobalamin (Vit. B12)(µg): 0, sodium(mg): 473, Potassium(mg): 428, calcium(mg): 85, iron(mg): 1,
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Posted By: mcarr
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Posted On: Dec 19, 2014
Number of Servings:
Ingredients:
- 3 slices - bacon, chopped
- 1 tablespoons - canola oil
- 2 cloves - garlic, minced
- 1 - large onion, chopped
- 1 cups - chopped fennel
- 1/2 teaspoons - dried thyme, crushed
- 1/4 teaspoons - salt
- 1/8 teaspoons - freshly ground pepper
- 1/3 cups - all-purpose flour
- 3 cups - low-sodium chicken or vegetable broth
- 2 cups - fresh or frozen corn kernels, thawed if frozen
- 1 cups - low-fat milk
- 1/4 cups - fresh parsley, chopped
Directions:
1. In a large pot, cook bacon, stirring often, over medium heat until brown and crisp, 4 to 5 minutes. Transfer bacon to a paper towel lined plate. Discard fat.
2. Return pot to medium heat. Add the canola oil. Cook garlic in the canola oil for 30 seconds or until fragrant. Add onion, fennel, thyme, salt, and pepper. Cook, stirring occasionally, for 5 to 7 minutes or until vegetables are softened and starting to brown.
3. Sprinkle flour over the vegetables; stir to coat. Slowly add the broth; whisk to combine. Add the corn and stir. Bring to a simmer. Cook 3 minutes. Stir in milk and heat through over medium-low heat, stirring occasionally.
4. Remove pot from heat. Stir in the parsley and reserved bacon.
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