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Corn Chowder
A soup of corn and vegetables, which is a specialty of the southern U.S.A.
Ingredients
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2 |
ears of corn |
|
600 g |
|
1/2 |
potatoes, coarsely cut into 1 cm pieces |
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100 g |
|
1/2 |
sweet potatoes, coarsely cut into 1 cm pieces |
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90 g |
|
1 |
red onions, coarsely cut into 1 cm pieces |
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150 g |
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1 |
carrots, coarsely cut into 1 cm pieces |
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100 g |
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1/2 stalk |
celery, coarsely cut into 1 cm pieces |
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35 g |
|
1/2 |
yellow or red sweet peppers, coarsely cut into 1 cm pieces |
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100 g |
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1 1/2 slice |
bacon, chopped |
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30 g |
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1/2 tbsp |
canola oil |
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8 mL |
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2 1/2 cups |
chicken broth |
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625 mL |
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1 sprig |
fresh thyme |
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0.4 g |
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1/2 cup |
cream 15% |
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125 mL |
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3/4 tsp |
salt |
|
3 g |
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1/2 tsp |
ground pepper |
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2 g |
Method
- Prepare the vegetables : shuck the ears of corn then cut off the kernels; peel the potatoes and
sweet potatoes then coarsely dice them into 1 cm pieces; cut all the other vegetables into 1 cm pieces. Set aside.
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Chop the bacon and fry it in a pot over
moderate heat, stirring frequently, until crisp, about 3-4 min. Transfer it with a slotted spoon to paper towels to drain, leaving
the bacon fat in the pot. Pour in the oil then add the onion and sweat 2-3 min, with stirring. Add the carrots, celery, and bell pepper, then cook with some stirring, until the vegetables are softened, about 6-7 min.
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Add the potatoes, sweet potatoes, broth, and thyme sprigs. Simmer, covered, until the potatoes are just tender, about 15 min. Add the corn and cream then simmer, uncovered, for an additional 10 min. Season with salt and pepper, remove the thyme sprigs, then put the bacon back into the pot. Serve into bowls.
Claims
- Free :
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Added Sugar
- Source of :
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Calcium, Copper, Fibre, Iron, Niacin, Pantothenic Acid, Phosphorus, Vitamin B12, Vitamin B2, Vitamin E, Vitamin K, Zinc
- Good source of :
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Folacin, Magnesium, Manganese, Potassium, Vitamin B1, Vitamin B6
- Excellent source of :
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Vitamin A, Vitamin C
More info
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Nutrition Facts Table
Nutrition Facts
per 1 serving (330g)
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Amount
% DV*
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* DV = Daily Value
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Calories
190
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Fat
7 g
12 %
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Saturated 3.5 g
+ Trans 0 g
17 %
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Cholesterol
15 mg
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Sodium
800 mg
33 %
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Carbohydrate
27 g
9 %
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Fibre
4 g
15 %
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Sugars
6 g
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Protein
5 g
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Vitamin A
70 %
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Vitamin C
90 %
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Calcium
6 %
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Iron
6 %
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More info
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