Savoury Potato Corn Chowder
|
Nutrition Facts Canadian
|
1 Portion 630g Total Servings: 8
|
|
| % Daily Value Amount
% valeur quotidienne Teneur
|
|
|
|
|
|
|
|
|
Cholesterol / Cholestérol
180mg
60%
|
|
|
Carbohydrate / Glucides
9g
3%
|
|
|
|
|
|
|
|
|
170%
Vitamin A / Vitamine A
|
25%
Vitamin C / Vitamine C
|
|
|
|
|
|
|
|
|
25%
Riboflavin / Riboflavine
|
|
|
* Based on a 2000 calorie diet
|
Nutrition Facts US
|
Per 1 Portion 630g Total Servings: 8
|
|
| Amount Per Serving |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
| Vitamin A 170% |
• |
Vitamin C 25% |
| Calcium 2% |
• |
Iron 2% |
| Thiamine 15% |
• |
Riboflavin 20% |
| Niacin 5% |
• |
Folate 10% |
|
* Based on a 2000 calorie diet
|
| Share Buttons Inserted Here, the share buttons will be dynamically placed here. No need to do anything here. |
|
Prep time
30 mins
|
Cook time
60 mins
|
Total time
90 mins
|
|
Ingredients
2 tbsp + ⅓ cup butter - reserve ⅓ cup (104 g)
3 celery sticks - chopped (195 g)
¼ cup medium red bell pepper - diced (30 g)
3 cloves garlic - minced (7 g)
¾ medium red onion - diced (248 g)
6 cups chicken stock (gluten-free) (1440 g)
4 cups corn - cooked (840 g)
5 medium potatoes - peeled/diced (1065 g)
1 tbsp fresh thyme - chopped/ stems removed (3 g)
¼ tsp cayenne pepper (1 g)
¼ cup fresh basil - chopped (6 g)
1 tsp ground white pepper (2 g)
½ tsp salt (1g)
⅓ cup Kinnikinnick All Purpose Flour Blend (64 g)
1 cup cream10% (125 g)
3 cups cream 33% (714 g)
½ package bacon - cooked/diced (188 g)
2 tbsp fresh chives - chopped (10 g)
Optional: serve with Kinnikinnick Artisan Dinner Rolls
|
Directions
- In a 6 quart stock pot, sauté 2 tablespoons butter, celery, pepper, minced garlic and onion until tender (approx. 5 - 7 minutes).
- Add chicken stock and bring to a boil.
- Add corn, potatoes, fresh herbs and spices. Boil for 10 minutes.
- Reduce heat to low, cover and simmer for 20 minutes or until potatoes are tender.
- Make a roux: In a medium pot melt reserved ⅓ cup butter. Add Kinnikinnick All Purpose Flour Blend while whisking over medium heat. Whisk for 2 - 3 minutes (roux should be smooth and a light cream colour).
- Slowly add both creams to roux while continuing to whisk over low heat until smooth.
- Slowly pour cream mixture into Savoury Potato Corn Chowder, stirring continuously.
- Stir until cream mixture is dispersed evenly through Savoury Potato Corn Chowder.
- Simmer Savoury Potato Corn Chowder for 20 minutes.
- Top each bowl of Savoury Potato Corn Chowder with crumbled bacon and fresh chives.
- Serve with Kinnikinnick Artisan Dinner Rolls.
Yields 10 servings
 |
Tips & Variations
- For a dairy-free soup version, omit the roux and creams. Increase chicken stock to 8 cups instead of 6. Cook soup until potatoes are tender.
|
|
