Corn Chowder with Bacon, Leeks and Potatoes
This corn chowder makes a hearty meal with bacon, leeks and chunks of 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) cans 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.