Quick Corn and Bacon Chowder

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Quick Corn and Bacon Chowder
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Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
336
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie336 kcal(16 %)
Protein7.8 g(8 %)
Fat25.25 g(22 %)
Carbohydrates21.54 g(14 %)
Sugar added0 g(0 %)
Roughage2.86 g(10 %)
Vitamin A505.65 mg(63,206 %)
Vitamin D0.47 μg(2 %)
Vitamin E0.56 mg(5 %)
Vitamin B₁0.18 mg(18 %)
Vitamin B₂0.11 mg(10 %)
Niacin3.2 mg(27 %)
Vitamin B₆0.23 mg(16 %)
Folate31.27 μg(10 %)
Pantothenic acid0.48 mg(8 %)
Biotin2.2 μg(5 %)
Vitamin B₁₂0.19 μg(6 %)
Vitamin C17.93 mg(19 %)
Potassium467.71 mg(12 %)
Calcium48.5 mg(5 %)
Magnesium25.28 mg(8 %)
Iron0.82 mg(5 %)
Iodine4.12 μg(2 %)
Zinc0.67 mg(8 %)
Saturated fatty acids12.54 g
Cholesterol59.17 mg
Author of this recipe:

Ingredients

for
4
Ingredients
2 tablespoons
1
carrot (chopped into sticks)
1 ½ cups
Celery stalk (sliced)
1 clove
garlic (finely chopped)
1
onion (chopped)
1.333 cups
floury potatoes (peeled and chopped)
1 tablespoon
1 dash
3 ½ cups
meat Broth
cup
Canned Corn
4 slices
Bacon (chopped)
cup
cream (30% fat)
1 dash
2 tablespoons
fresh parsley (chopped)

Preparation steps

1.
Heat the butter in a pan. Add the carrot, celery stalk, garlic, onion and potato and fry briefly.
2.
Add the white wine and broth and simmer for approx. 20 minutes, stirring occasionally.
3.
Dissolve the cornflour in a little water and stir into the soup with the corn, bacon and cream. Let cook for approx. 5 minutes. Season with salt, lemon juice and ground pepper.
4.
Sprinkle with parsley and serve.