Yield: 1 servings
Measure | Ingredient |
---|---|
6 slices | Pepper bacon; diced |
1 tablespoon | Vegetable oil |
1 \N | Yellow onion; diced |
1 large | Fennel bulb; diced |
4 \N | Cloves garlic; chopped |
1 tablespoon | Flour |
4 cups | Chicken Stock |
4 larges | Potatoes; diced |
\N \N | Kernels cut from 5 ears corn; (about 2 cups) |
1 cup | Heavy cream |
¼ cup | Cayenne sauce |
\N \N | Salt and black pepper to taste |
In a very large stockpot, cook diced bacon until crisp. Add vegetable oil and heat. Add onion, fennel, and garlic and saute until tender, about 2 minutes.
Add flour and stir while cooking for about 1 minute. Slowly add the chicken stock, whisking constantly to avoid lumps. Add diced potatoes and cook until barely tender.
Add corn and cream and bring to a boil. Season with cayenne sauce, salt, and pepper. Serve hot. Use less cayenne sauce if you want a less spicy soup.
Serves six.
Converted by MC_Buster.
Per serving: 1575 Calories (kcal); 104g Total Fat; (59% calories from fat); 24g Protein; 135g Carbohydrate; 326mg Cholesterol; 8835mg Sodium Food Exchanges: 7 Grain(Starch); 0 Lean Meat; 2½ Vegetable; 0 Fruit; 20 ½ Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.