|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 8g||11%|
|Saturated Fat 4g||20%|
|Total Carbohydrate 46g||17%|
|Dietary Fiber 3g||12%|
|Total Sugars 10g|
|Vitamin C 9mg||44%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This is an easy version of the traditional cold-weather classic. The small amount of bacon gives this corn and potato chowder its signature flavor.
2 slices bacon
1 tablespoon unsalted butter
2 tablespoons all-purpose flour
1 medium yellow onion, diced
1 medium russet potato, peeled and diced
2 cups corn kernels, fresh or frozen
3 cups whole milk
1 teaspoon salt
1/2 teaspoon ground black pepper
In a heavy bottom soup or saucepot, sauté the bacon in the butter on medium heat until the bacon is cooked, but not crisp. Add the flour and onion, and cook for 5 minutes. Add the potato, corn, milk, salt, black pepper, and stir well.
Bring up to a gentle simmer, reduce heat to low and cook, occasionally stirring, until the potatoes and onions are tender. Ladle half the chowder into a blender and blend into a fine puree. Add back into the pot with the other half the un-blended mixture. Adjust the seasoning and serve immediately.
Use Caution When Blending Hot Ingredients
Steam expands quickly in a blender, and can cause ingredients to splatter everywhere or cause burns. To prevent this, fill the blender only one-third of the way up, vent the top, and cover with a folded kitchen towel while blending.