Our version of corn chowder includes bacon, which gives it a delicious smokey note.
- 4 cups frozen sweet corn
- 3-4 slices short cut bacon, all fat removed
- 1 cup chopped sweet potato
- 4 cups chicken stock, heated
- 1 small onion, diced
- 1 clove garlic, crushed
- Sprinkle Rosemary
- Cracked Pepper
- 1 tbsp. crème fresh or light sour cream
- 1 tbsp. olive oil
- Heat a medium size pot with olive oil and cook bacon until crispy. Take out and set aside on plate.
- In remaining oil in pot cook onion for 2 minutes on medium heat and add sweet potato, garlic and rosemary. If pan is starting to stick then add a little stock or water. Stir for a minute or two.
- Add bacon back to pan season with cracked pepper. Heat stock and add the stock then sweet corn.
- Simmer for 10-15 mins until everything is cooked, turn off heat.
- Add 1 tbsp. crème fresh or light sour cream then blend to your liking but should be a little chunky.
Servings: 4 Serving size:466g
|Average Serve||Average 100g|
|Energy||1150 kJ||246 kJ|
|275 Cal||59 Cal|
|Protein||8.7 g||1.9 g|
|Fat, total||9.0 g||1.9 g|
|- Saturated||2.8 g||0.6 g|
|Carbohydrate||36.1 g||7.8 g|
|- Sugars||9.6 g||2.0 g|
|Sodium||1180 mg||253 mg|
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