Smokey Potato Corn Chower with Spinach and Bacon
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
.5 TBS olive oil1 lb small red potatoes, quartered or diced2 cups Kitchen Basics No Salt Vegetable Stock4 cups water1 cup frozen corn1 cup instant mashed potato flakes1/4 c. Oscar Mayer Bacon Recipe Pieces1. c. chopped spinach1 med shallot minced2 stalks celery minced1/4 c sour creamcuminblack pepperpaprikasaltcayenne pepper
Saute the shallot and celery in .5 Tbs olive oil and one clove garlic when the shallot is transparent. Add vegetable stock, water and diced red potatoes with skin and cook until tender. When the potatoes are about done add 1 cup of corn and chopped spinach.
Once the corn is hot and the potatoes are done add the potato flakes. You may have to add more or less depending on how thick you want the soup or add more water if too thick. Stir in the sour cream.
This soup will thicken if you are storing it and you may need to water it down a little before serving/.
Season with cumin and black pepper to taste. Or add whatever spices you like.
Makes 4 servings (1.5 cups each)
Once the corn is hot and the potatoes are done add the potato flakes. You may have to add more or less depending on how thick you want the soup or add more water if too thick. Stir in the sour cream.
This soup will thicken if you are storing it and you may need to water it down a little before serving/.
Season with cumin and black pepper to taste. Or add whatever spices you like.
Makes 4 servings (1.5 cups each)
Nutritional Info Amount Per Serving
- Calories: 262.2
- Total Fat: 6.9 g
- Cholesterol: 11.3 mg
- Sodium: 802.5 mg
- Total Carbs: 40.7 g
- Dietary Fiber: 4.8 g
- Protein: 7.8 g
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