Corn Chowder with Bacon
Creamy corn chowder but dairy free.
Servings: 6 servings
Calories: 208kcal
Ingredients
- 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
Instructions
- 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.
Nutrition
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