Fall Feast – Corn Chowder
Description
This International soup features Vegetable oil, Bacon, chopped, Onion, -inch dice. It delivers hearty, protein-packed satisfaction, aromatic, well-seasoned taste. Comforting for cold days and perfect for meal prep. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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Salt Pepper Hot pepper sauce On medium heat, heat oil in pot and add bacon.
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When bacon has released its fat, add onion and potatoes and saut for 2 minutes.
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Add celery and green pepper and saut another minute.
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Add stock and bring to boil.
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Add milk, thyme and simmer together for 10 minutes or until vegetables are crisp-tender.
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If using ear of corn: with a knife,
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slice corn kernels into bowl and reserve together with can corn liquid.
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Add corn to soup pot, together with whipping
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cream , and
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simmer for 5 minutes more or until corn is tender.
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Stir in parsley.
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Season well with salt, pepper and hot pepper sauce [to taste].
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Serve with semi-dry Riesling wine.
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Ontario, Canada.
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Waverman Fall Feast menu: Fall Feast - Corn Chowder [above] Fall Feast - Pork Tenderloin with Fall Vegetables Fall Feast - Homestyle Potatoes Fall Feast - Pavlova [should be made ahead]
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 953.8kcal
- % Daily Value *
- Total Fat 55.1g85%
- Saturated Fat 18.6g93%
- Cholesterol 159.0mg53%
- Sodium 1447.3mg61%
- Total Carbohydrate 43.1g15%
- Dietary Fiber 6.3g26%
- Sugars 10.2g
- Protein 68.8g138%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
12in, 12inch, bacon, boiling, celery, chicken, chopped, chowder, corn, dice, dried, fall, feast, fresh, green, international, milk, oil, onion, parsley
