Corn chowder
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 carrot grated2 ribs of celery finely diced2 red peppers finely diced5 cups of corn1 can of white beans1 onion finely diced3/4 cup half and half (or milk) 4 cups chicken broth1 1/2 cup cheddar cheese4 slices of bacon chopped.
Cook the bacon in the bottom of the soup pan.
As it crisps add onions. Allow to cook for a few minutes adding celery, carrot and peppers. Cook until softened.
Rinse beans and put in blender. Add Half and Half to the beans and puree. Add Corn to the soup pan and chicke broth. Bring to a simmer, add bean puree. Salt and pepper. Finally stir in cheese and serve.
Serving Size: 4 to 6 as a main. 8 as an appetizer
Number of Servings: 6
Recipe submitted by SparkPeople user EVANS10.
As it crisps add onions. Allow to cook for a few minutes adding celery, carrot and peppers. Cook until softened.
Rinse beans and put in blender. Add Half and Half to the beans and puree. Add Corn to the soup pan and chicke broth. Bring to a simmer, add bean puree. Salt and pepper. Finally stir in cheese and serve.
Serving Size: 4 to 6 as a main. 8 as an appetizer
Number of Servings: 6
Recipe submitted by SparkPeople user EVANS10.
Nutritional Info Amount Per Serving
- Calories: 435.3
- Total Fat: 18.0 g
- Cholesterol: 49.4 mg
- Sodium: 496.0 mg
- Total Carbs: 52.8 g
- Dietary Fiber: 9.6 g
- Protein: 21.9 g
Member Reviews