Corn Chowder

0 Reviews
0% would make this recipe again

A soup of corn and vegetables, which is a specialty of the southern U.S.A.

This recipe is incompatible with your food profile

Preparation : 15 min Cooking : 45 min
200 calories/serving

Ingredients

2 ears of corn 1.4 lb
1/2 potatoes, coarsely cut into 1 cm pieces 3.5 oz
1/2 sweet potatoes, coarsely cut into 1 cm pieces 3.2 oz
1 red onions, coarsely cut into 1 cm pieces 5.3 oz
1 carrots, coarsely cut into 1 cm pieces 3.5 oz
1/2 stalk celery, coarsely cut into 1 cm pieces 1.2 oz
1/2 yellow or red sweet peppers, coarsely cut into 1 cm pieces 3.5 oz
1 1/2 slice bacon, chopped 1.1 oz
1/2 tbsp canola oil 0.3 fl.oz
2 1/2 cups chicken broth, low-sodium 20.2 fl.oz
1 sprig fresh thyme 0.1 oz
1/2 cup cream 15% 4.2 fl.oz
3/4 tsp salt
1/2 tsp ground pepper 0.1 oz

Method

  1. 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.
  2. 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.
  3. 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.

Nutrition Facts Table

per 1 serving (330 g)

Amount

% Daily Value

Calories

200

Fat

8 g

12 %

Saturated 3.5 g
+ Trans 0 g

18 %

Cholesterol

20 mg

Sodium

430 mg

18 %

Carbohydrate

28 g

9 %

Fibre

4 g

15 %

Sugars

7 g

Net Carbs

24 g

Protein

7 g

Vitamin A

74 %

Vitamin C

87 %

Calcium

6 %

Iron

8 %
More info

Claims

This recipe is :
Free  :
Added Sugar
Excellent source of  :
Potassium, Vitamin A, Vitamin C
Good source of  :
Folacin, Magnesium, Niacin, Phosphorus, Vitamin B1, Vitamin B6
Source of  :
Calcium, Copper, Fibre, Iron, Manganese, Pantothenic Acid, Vitamin B12, Vitamin B2, Vitamin E, Vitamin K, Zinc
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 1
Vegetables 1
Fats 1 ½
More info
Check out our Meal Plans for Type 2 Diabetes

Leave a review

You have to be logged in to leave a review
Your rating :
Would I make this recipe again?
Show Tips

Reviews are a valuable resource: they indicate whether members and their families are happy or not with a recipe. To be useful to other members, reviews should focus on the actual cooking and eating experience related to the recipe being reviewed.

Reviews written by someone who has not actually made or tasted the recipe, comments about other reviewers, other recipes or links to other sites, may be edited or deleted by our staff. Negative reviews are not deleted if the language is appropriate. If you come across an inappropriate review, please contact us.

Reviews

0 Reviews (0 with rating only) 0% would make this recipe again
Sort By: Most Recent | Rating | Most Helpful

My Notes

Show Tips

This space is reserved for your personal notes on the recipe. These notes are private and will only be visible to you. Here's an example of what these notes could say for a given recipe:

  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

This recipe is in the following categories

Vegetables | Soups | American

This website uses cookies to give the best user experience, monitor the site performance, offer social networks features, or display advertisements. By clicking "ACCEPT", you consent to the use of cookies in accordance to our privacy policy.