Corn Chowder with Lobster and Bacon
(0 votes)
(0 votes)
Health Score:
73 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 5 min.
Ready in
Calories:
556
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 556 cal. | (26 %) | ||
| Protein | 29.42 g | (30 %) | ||
| Fat | 30.56 g | (26 %) | ||
| Carbohydrates | 42.64 g | (28 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.05 g | (17 %) |
more nutritional values
| Vitamin A | 215.69 mg | (26,961 %) | ||
| Vitamin D | 0.56 μg | (3 %) | ||
| Vitamin E | 2.77 mg | (23 %) | ||
| Vitamin B₁ | 0.28 mg | (28 %) | ||
| Vitamin B₂ | 0.34 mg | (31 %) | ||
| Niacin | 10.46 mg | (87 %) | ||
| Vitamin B₆ | 0.56 mg | (40 %) | ||
| Folate | 71.05 μg | (24 %) | ||
| Pantothenic acid | 3.03 mg | (51 %) | ||
| Biotin | 6.71 μg | (15 %) | ||
| Vitamin B₁₂ | 2.3 μg | (77 %) | ||
| Vitamin C | 32.19 mg | (34 %) | ||
| Potassium | 1,245.28 mg | (31 %) | ||
| Calcium | 179.8 mg | (18 %) | ||
| Magnesium | 106.16 mg | (35 %) | ||
| Iron | 1.66 mg | (11 %) | ||
| Iodine | 12.77 μg | (6 %) | ||
| Zinc | 4.86 mg | (61 %) | ||
| Saturated fatty acids | 13.74 g | |||
| Cholesterol | 194.05 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 onion
- 1 garlic clove
- 1 Zucchini
- 300 grams waxy potatoes
- 2 Tbsps Corn oil
- 120 milliliters dry white wine
- 500 milliliters fish stock
- 400 grams Corn kernel (canned)
- 100 milliliters milk
- 150 milliliters Whipped cream
- 3 slices Smoked bacon
- 350 grams Lobster tail (ready to cook)
- 2 Tbsps butter
- 2 Tbsps freshly chopped Chives
- salt
- cayenne pepper
Preparation steps
1.
Peel and finely chop onion and garlic. Rinse, trim, quarter and cut zucchini into slices. Peel, rinse and dice potatoes. In a large pot, sauté onion, garlic and diced potatoes in hot oil, about 3 minutes. Deglaze with white wine and fish stock. Simmer over low heat, about 15 minutes. Add zucchini and cook 5 minutes more.
2.
Drain corn and puree half of it. Stir pureed corn, whole corn, milk and cream into the soup. Dice bacon and cook until crisp in a pan. Cut lobster tails into large pieces. In another pan, sauté lobster tails in hot, melted butter. Finally, stir chives into the soup and season with salt and cayenne pepper. Divide corn chowder among warmed bowls and top with lobster and bacon. Serve with breadsticks if desired.
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