Creamy Corn Chowder with Bacon

Prep Time

30

Minutes

Cook Time

30

Minutes

Difficulty

Medium

Serves Up To

4

Servings


Nutrition Information

Total Fat8.7 g
Sodium440.7 mg
Potassium828.6 mg
Total Carbohydrates43.4 g
Dietary Fiber6.8 g
Sugars15.1 g
Protein11.8 g

Ingredients

Directions

  1. 1

    Shuck the corn. Break each ear in half. Standing each one vertically on a cutting board, use a serrated knife to cut off the kernels. Save the cobs.

  2. 2

    In a pot, combine the corn, cobs, potato, almond milk, 1/2 teaspoon salt, and some freshly ground pepper. Simmer until the potatoes are soft (there’s a big range for exactly how long this will be – once the pot is boiling, figure somewhere around 10 minutes and taste ‘em as you go.) Remove and discard the corn cobs. Transfer the soup to a blender and puree. Strain back into the pot. Taste for salt, adding more if needed.

  3. 3

    While the soup is simmering, cook the bacon until crispy in a hot frying pan or a 400°F oven. Cut each slice in half. Ladle the soup into bowls and garnish each with 3 half slices of bacon.

Made with these products:

Unsweetened Original Almondmilk Photo

Unsweetened Original Almondmilk

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Courtesy of: Big Girls Small Kitchen

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