Fennel corn chowder

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.

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