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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 191.4
  • Total Fat: 3.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 753.0 mg
  • Total Carbs: 33.9 g
  • Dietary Fiber: 6.6 g
  • Protein: 10.0 g

View full nutritional breakdown of Corn and Fennel Chowder calories by ingredient
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Corn and Fennel Chowder

Submitted by: CONQUERGRAVITY

Introduction

This rich, delicious summer farmer's market based "chowder" is hugely satisfying and filling - without any heavy cream like most chowders. This rich, delicious summer farmer's market based "chowder" is hugely satisfying and filling - without any heavy cream like most chowders.
Number of Servings: 6

Ingredients

    1.5lbs potatoes
    8 cups chick stock (substitute with veggie stock and this will be a completely vegan dish)
    2-3 bulbs of fennel
    1 cup cooked corn kernels, fresh or frozen (great to make with leftover corn on the cob - just cut the kernels off the cob)
    1 tbsp olive oil
    1/2 onion
    1/2 cup chopped scallions
    salt and pepper to taste

Directions

Heat oil in the bottom of a dutch oven or large soup pot.
Chop fennel, onions, and scallions. Reserve a few tablespoons of scallions for later. Sautee in oil until tender.
Add chicken stock and potatoes, cut into 1-inch cubes.
Boil until potatoes are tender about 15 minutes.
Once potatoes are tender, either blend in a batches in a blender, or in the pot using an immersion blender.
Add salt, pepper, corn, and reserved scallions. Cook 3-5 more minutes, serve.

Delicious topped with shredded cheddar.

Number of Servings: 6

Recipe submitted by SparkPeople user WHENMOSTIWINK.






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