This corn chowder makes a hearty meal with
leeks and chunks of potatoes. Perfect on a cold Winter's night
with some crusty bread.
Corn
Chowder with Bacon, Leeks and Potatoes
- 4 strips turkey bacon,
diced
1 teaspoon olive oil
6 cups (about 5 medium) washed, trimmed, halved, sliced leeks
(white and green parts)
1/4 cup dry white wine
3 cups (about 1 1/2 pounds) diced red potatoes
2 (12-ounce) can NESTLÉ® CARNATION® Evaporated
Milk
2 cups water
4 teaspoons MAGGI Instant Chicken Flavor Bouillon
1/4 teaspoon ground black pepper
1 tablespoon water
2 teaspoons all-purpose flour
2 cups whole-kernel corn
- Place bacon and oil in
stockpot. Cook over medium heat, stirring frequently, for 2 to
4 minutes or until bacon is crisp. Add leeks and wine; cook,
stirring occasionally, for 4 to 6 minutes or until leeks are
tender.
- Add potatoes, evaporated
milk, 2 cups water, bouillon and pepper; bring to a boil. Reduce
heat to medium-low; cook, stirring occasionally, for 15 to 18
minutes or until potatoes are tender.
- Mix 1 tablespoon water
and flour in small bowl. Add corn and flour mixture to stockpot;
cook, stirring occasionally, for about 10 minutes.
- Place about 3 cups soup
in blender; cover. Carefully blend until smooth. Return blended
soup to stockpot; stir.
Makes 4 servings.
Nutritional Information
Per Serving (1/4 of recipe): Calories: 550 Calories from Fat:
150 Total Fat: 17 g Saturated Fat: 10 g Cholesterol: 65 mg Sodium:
1440 mg Carbohydrates: 76 g Dietary Fiber: 8 g Sugars: 31 g Protein:
21 g
Recipe and photograph are
the property of Nestlé® and Meals.com, used with permission.
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