Free Recipe Fennel Corn Chowder
Recipe Type: Free Recipes
Recipe Preparation: boil
Cooking Ingredients for Fennel Corn Chowder Recipe
6 sl Pepper bacon; diced
1 tb Vegetable oil
1 Yellow onion; diced
1 lg Fennel bulb; diced
4 Cloves garlic; chopped
1 tb Flour
4 c Chicken Stock
4 lg Potatoes; diced
Kernels cut from 5 ears
-corn; (about 2 cups)
1 c Heavy cream
1/4 c Cayenne sauce
Salt and black pepper to
-taste
Fennel Corn Chowder Preparation
In a very large stockpot, cook diced bacon until crisp. Add vegetable oil and heat. Add onion, fennel, and garlic and saute until tender, about 2 minutes. Add flour and stir while cooking for about 1 minute. Slowly add the chicken stock, whisking constantly to avoid lumps. Add diced potatoes and cook until barely tender. Add corn and cream and bring to a boil. Season with cayenne sauce, salt, and pepper. Serve hot. Use less cayenne sauce if you want a less spicy soup. Serves six. Converted by MC_Buster. Per serving: 1575 Calories (kcal); 104g Total Fat; (59% calories from fat); 24g Protein; 135g Carbohydrate; 326mg Cholesterol; 8835mg Sodium Food Exchanges: 7 Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 20 1/2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
Cooking Temperature:
Recipe Serves: 1
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