Corn Chowder Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
4 medium slices bacon (low sodium)1 medium sweet onion, chopped3 medium carrots, chopped1 yellow bell pepper, chopped1 orange bell pepper chopped2 medium potatoes, chopped8 ears sweet corn. 8 cups water1/2 cup heavy cream1 cup skim milkSalt and pepper to taste.
1. Cook bacon in pan until crispy and remove to plate with paper towel to cool. Crumble when cool.
While bacon is cooking, remove corn kernals from cob by slicing into a bowl. Scrap cob with back of a spoon to remove the "milk." Reserve cobs for later.
2. Add 1-2 TB of bacon fat to dutch oven. Add onion and carrot and sautee until translucent.
3. Add Bell Pepper and continue cooking until tender.
4. Add potato and then water. Add corn cobs to dutch oven. Bring to a boil, cover and simmer for 15 minutes.
5. Remove corn cobs and add corn and juices in the bowel. Bring to a boil then remove from heat.
6. Stir in milk and heavy cream.
7. Serve topped with reserved crumbled bacon. Season with salt and pepper to taste
Serving Size: 12 bowls.
Number of Servings: 12
Recipe submitted by SparkPeople user HRS843.
While bacon is cooking, remove corn kernals from cob by slicing into a bowl. Scrap cob with back of a spoon to remove the "milk." Reserve cobs for later.
2. Add 1-2 TB of bacon fat to dutch oven. Add onion and carrot and sautee until translucent.
3. Add Bell Pepper and continue cooking until tender.
4. Add potato and then water. Add corn cobs to dutch oven. Bring to a boil, cover and simmer for 15 minutes.
5. Remove corn cobs and add corn and juices in the bowel. Bring to a boil then remove from heat.
6. Stir in milk and heavy cream.
7. Serve topped with reserved crumbled bacon. Season with salt and pepper to taste
Serving Size: 12 bowls.
Number of Servings: 12
Recipe submitted by SparkPeople user HRS843.
Nutritional Info Amount Per Serving
- Calories: 116.4
- Total Fat: 1.9 g
- Cholesterol: 2.2 mg
- Sodium: 70.2 mg
- Total Carbs: 22.8 g
- Dietary Fiber: 3.3 g
- Protein: 4.6 g
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