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    You are in: Home / Recipes / Corn and Bacon Chowder Recipe
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    Corn and Bacon Chowder

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    20 mins

    30 mins

    MsKittyKat's Note:

    My sister's favorite soup. The fennel gives this chowder a unique taste

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Sauté bacon in large pot over medium-high heat until crisp and brown.
    2. 2
      Using slotted spoon, transfer bacon to paper towels to drain.
    3. 3
      Add corn, fennel, zucchini, and potatoes to drippings in pot; sauté 5 minutes.
    4. 4
      Add 3 cups broth and simmer uncovered over medium heat until vegetables are tender, about 20 minutes.
    5. 5
      Transfer 3 cups soup to blender.
    6. 6
      Holding blender top firmly, puree until smooth.
    7. 7
      Return puree to soup in pot.
    8. 8
      Stir in cream and cayenne.
    9. 9
      Bring chowder to simmer, thinning with more broth if too thick.
    10. 10
      Season to taste with salt and pepper.
    11. 11
      Ladle chowder into bowls and sprinkle with bacon and chives (if desired).

    Ratings & Reviews:

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    Nutritional Facts for Corn and Bacon Chowder

    Serving Size: 1 (361 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 353.7
     
    Calories from Fat 181
    51%
    Total Fat 20.2 g
    31%
    Saturated Fat 8.4 g
    42%
    Cholesterol 42.5 mg
    14%
    Sodium 270.3 mg
    11%
    Total Carbohydrate 38.1 g
    12%
    Dietary Fiber 5.6 g
    22%
    Sugars 5.7 g
    22%
    Protein 11.4 g
    22%

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