Corn Chowder with Pancetta
Corn Chowder with Pancetta - Warm and comforting!
Nutritional values
(Percentage of daily recommendation)
| Calorie | 352 cal. | (17 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 23 g | (20 %) | ||
| Carbohydrates | 28 g | (19 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.3 g | (18 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.4 mg | (20 %) | ||
| Vitamin K | 8.7 μg | (15 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 4.6 mg | (38 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 72 μg | (24 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 5.9 μg | (13 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 45 mg | (47 %) | ||
| Potassium | 1,016 mg | (25 %) | ||
| Calcium | 66 mg | (7 %) | ||
| Magnesium | 60 mg | (20 %) | ||
| Iron | 1.7 mg | (11 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 1.2 mg | (15 %) | ||
| Saturated fatty acids | 9 g | |||
| Uric acid | 93 mg | |||
| Cholesterol | 15 mg | |||
| Complete sugar | 7 g |
Ingredients
- Ingredients
- 1 onion
- 1 smaller Fennel (bulb)
- 14 ozs waxy potatoes
- 1 Tbsp vegetable oil
- 20 ozs Vegetable broth
- 8 ozs Corn kernel (canned)
- 4 Tomatoes
- 3 ozs Whipped cream
- 4 ozs Pancetta
- salt
- white peppers
- 1 Tbsp lemon juice
- 2 Tbsps Dill
Preparation steps
Peel the onion and chop finely. Rinse the fennel, rinse, trim, cut out the hard stalk and cut the fennel into small cubes. Pluck the fennel leaves, chop finely and put aside. Peel the potatoes, rinse and dice.
For the soup, heat oil in a pan and saute the onion with the potatoes in it for 3-4 minutes. Add the fennel and pour the vegetable broth, bring to a boil, and simmer for about 15 minutes.
Drain the corn kernels well and puree about half of the kernels. Rinse the tomatoes, remove the stalks and roughly chop. Add the pureed corn, the remaining corn and the cream to the soup and cook for about 5 minutes together. Pour more vegetable broth as needed.
Cut the pancetta into small cubes. Season the soup with salt and pepper, and stir in the lemon juice. Transfer the soup to plates. Sprinkle the dill together with the fennel leaves and pancetta over the soup, and serve.
