RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 1572
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| Recipe Name: |
Corn Chowder |
| Source: |
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Submitted by: |
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Last Modified: |
2010-02-02
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| Course: |
Soup |
Used in Baskets: |
No |
| Base: |
Vegetable |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
4 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
4 |
| Cooking Time: |
1.50
Hours |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$3.38
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
No |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
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Ingredients:
6 Each corn, fresh, yellow shucked
1 to taste salt and pepper
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Directions:
1In a kettle cook the bacon over moderate heat, stirring, until it is crisp and golden and with a slotted spoon transfer it to paper towels to drain.
Pour off all but 2 tablespoons of the fat from the kettle and in the remaining fat cook the onion over moderate heat, until soft.
Add the potato, peeled, diced fine, stock, and water. Add the corn, cut from the cobs, the bell pepper, the jalapeno, and salt and pepper to taste and simmer the chowder for 1 hour.
In a blender puree 2 cups of the chowder, return it to kettle, and stir in the half and half. Serve immediately. |
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| Nutrition per Serving: |
| Calories: |
1499 |
Total Carbs: |
162.5 |
Net Carbs: |
0.0 |
| Cholesterol: |
33.0 |
Fat: |
29.6 |
Protein: |
39.41 |
| Fiber: |
28.75 |
Sodium: |
118.29 |
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