Umami
Umami

Soups & Pastas

Creamy Corn Chowder

6 servings

份量

10 minutes

活動時間

50 minutes

總時間

食材

4 strips bacon

1/2 medium onion (chopped small)

3 sticks celery (chopped small)

2 medium carrots (peeled & chopped small)

2 cloves garlic (minced)

1/4 cup flour

4 cups chicken broth or stock

1 cup heavy/whipping cream

4 cups frozen or fresh corn

2 large Russet potatoes (peeled & diced)

1/4 teaspoon Italian seasoning

1 pinch cayenne pepper (optional)

Salt & pepper (to taste)

步驟

Prep your bacon (I use kitchen shears to make cutting it up easy) and add it to a large pot over medium-high heat. Cook until crispy (about 10 minutes).

Once the bacon is crispy, take it out of the pot and remove to a paper towel lined plate. Leave about 2 tablespoons of the bacon fat in the pot.

Add the onion, celery, and carrots to the pot and sauté for 5 minutes.

Stir in the garlic and cook for 30 seconds.

Stir in the flour and cook for about a minute, stirring nearly constantly.

Add in the chicken broth and give it a good stir to ensure the flour has dissolved and the brown bits are scraped up from the bottom of the pot.

Add in the cream, corn, potatoes, Italian seasoning, cayenne pepper, and most of the bacon (I save the rest for garnishing the bowls later on). Increase the heat to high and bring the soup to a boil. Once it's boiling, reduce the heat to a rapid simmer so it's gently boiling. Cover the pot so the lid is slightly ajar.

Cook until the potatoes are tender (about 15-20 minutes). Stir every so often. The soup will thicken up more the longer you cook it.

Season the soup with salt & pepper as needed. Garnish bowls with the rest of the bacon.

營養

每份大小

-

卡路里

437 kcal

總脂肪

22 g

飽和脂肪

11 g

不飽和脂肪

9 g

反式脂肪

0.02 g

膽固醇

58 mg

727 mg

總碳水化合物

54 g

膳食纖維

5 g

總糖

9 g

蛋白質

11 g

6 servings

份量

10 minutes

活動時間

50 minutes

總時間
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