Informations supplémentaires
30 min.
|
934 kcal
|
easy
|
|
Printable version
1. Setup
Set the oven to broil. Peel and cut the potato into small cubes. Chop the onion, the garlic and the parsley.
2. Cook the soup
Melt 1 2P | 2 3P tbsp. of butter in a pot over medium heat. Add the onion and half of the garlic and cook for 2 minutes. Add the potatoes, broth and 1.5 2P | 2.5 3P cups of water. Bring to a boil. Cover and simmer over medium low heat for 12-14 minutes until the potatoes are tender. Add the creamed corn and the cream. Cook for 3-4 minutes then remove from the heat. With a blender or a hand mixer, purée until smooth. Adjust seasonning.
3. Cook the bacon
Meanwhile, heat a pan over medium heat. Add the bacon and cook on both sides until crispy. Place on paper towels to absorb the excess oil. Crumble the bacon.
4. Cook the cheese and garlic bread
Place the naan bread on sheet pan. Garnish with garlic and cheese. Cook in the oven for 4-5 minutes then slice into strips. You can let the kids garnish the naan bread with cheese. Garnish with half the parsley.
5. Plate your dish
Garnish the corn chowder with bacon and parsley. Serve with the cheese and garlic bread. Bon appetit!
132gBacon
240mlCream 18%
80gMild Cheddar
0.5unitFresh Italian Parsley
0.5unitYellow Onion(s)
300gYellow Potato(es)
0.5unitCream Corn
1unitGarlic Clove(s)
0.5unitChicken Broth Cube(s)
1unitNaan Bread
What you need
pan, paper towels, pot with lid, baking tray, blender or hand mixer
934 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
104g
35%
fat
49g
75%
cholesterol
127mg
42%
fiber
8g
32%
protein
27g
saturated
24g
120%
sodium
1813mg
76%
sugar
14g
trans
0g