Corn Chowder with Bacon
Creamy corn chowder but dairy free.
Prep Time10 minutes mins
Cook Time35 minutes mins
Total Time45 minutes mins
Course: Main Dish
Cuisine: American
Servings: 6 servings
Calories: 208kcal
- 6 slices bacon
- 6 cups frozen corn or fresh cut off cob
- 1 ½ cups fresh fennel bulb
- ½ cup sweet onion like Vidalia
- 1 cup russet potatoes peeled and cut into ½" cubes
- 3 cups chicken broth more may be required to thin soup as required
- ¼ teaspoon cayenne pepper
- 1 Tbsps fresh chives chopped
- 1 teaspoon salt
Cook bacon in skillet over medium high heat until crisp. Remove from pan and transfer to paper towel to drain. When cool, rough chop.
Leave drippings in the pan and add onion, fennel, and potatoes and saute 5 minutes. Add 3 cups broth and simmer about 20 minutes, adding corn during last 10 minutes.
Transfer 3 cups of soup to a blender and blend til smooth. Return pureé to the pot. If soups it too thick add additional broth to desired thickness. Add cayenne and salt and heat through.
Ladle into bowls and top with bacon and chives.
Calories: 208kcal | Carbohydrates: 46g | Protein: 7g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 841mg | Potassium: 789mg | Fiber: 6g | Sugar: 1g | Vitamin A: 86IU | Vitamin C: 25mg | Calcium: 30mg | Iron: 2mg