Directions:
- Cook bacon in a large saucepan over medium-high heat just until crisp.
- Remove bacon and drain on paper towel.
- Set aside.
- Reserve 1 tbsp.
- Of bacon in the saucepan and remove some of the bacon fat from pan and discard.
- Use the same saucepan to cook the chowder.
- Reduce heat to medium and add onion, garlic and celery to the saucepan.
- Sauté until soft, about 5 minutes.
- Add stock and potatoes and bring to a boil.
- Cover and simmer for 10 minutes, until potatoes are slightly tender.
- Add red pepper, corn, whipping cream, chipotle pepper and continue to cook for another 10 minutes or until vegetables are soft.
- Crumble reserved bacon and stir into soup.
- If chowder is too thick, adjust with 1/4 cup of milk and just reheat until steaming.
- Season with salt and pepper and stir in cilantro.
- Serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 431.08 Kcal (1805 kJ) | ||
| Calories from fat | 155.31 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.26g | 27% | |
|---|---|---|---|
| Cholesterol | 40.86mg | 14% | |
| Sodium | 511.62mg | 21% | |
| Potassium | 952.3mg | 20% | |
| Total Carbs | 54.31g | 18% | |
| Sugars | 12.32g | 49% | |
| Dietary Fiber | 7.19g | 29% | |
| Protein | 15.15g | 30% | |
| Vitamin C | 42.9mg | 72% | |
| Vitamin A | 0.7mg | 22% | |
| Iron | 0.9mg | 5% | |
| Calcium | 69.5mg | 7% | |
| Amount Per 100 g | |||
| Calories | 88.96 Kcal (372 kJ) | ||
| Calories from fat | 32.05 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.56g | 27% | |
|---|---|---|---|
| Cholesterol | 8.43mg | 14% | |
| Sodium | 105.58mg | 21% | |
| Potassium | 196.52mg | 20% | |
| Total Carbs | 11.21g | 18% | |
| Sugars | 2.54g | 49% | |
| Dietary Fiber | 1.48g | 29% | |
| Protein | 3.13g | 30% | |
| Vitamin C | 8.9mg | 72% | |
| Vitamin A | 0.1mg | 22% | |
| Iron | 0.2mg | 5% | |
| Calcium | 14.3mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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