Spinach And Corn Chowder
Ingredients
- 3 tablespoons olive oil ⓘ
- 4 slices turkey bacon, chopped ⓘ
- 1 medium onion, chopped ⓘ
- 1 medium green bell pepper, chopped ⓘ
- 2 tablespoons garlic, chopped ⓘ
- 2 hot red peppers, dried (optional) ⓘ
- 3 tablespoons flour
- 8 cups vegetable stock (or 8 cups water and 4 Tbsp stock powder) or 8 cups chicken stock (or 8 cups water and 4 Tbsp stock powder) ⓘ
- 2 1/2 cups frozen corn kernels ⓘ
- 1 (10 ounce) package frozen chopped spinach (thaw under cold water, no need to dry)
- 1/2 cup butter, 1 stick ⓘ
- 6 cups whole milk ⓘ
- 2 cups heavy cream ⓘ
- salt, to taste ⓘ
- white pepper, to taste ⓘ
- hot sauce, to taste ⓘ
- 2 tablespoons cornstarch ⓘ
- 3 tablespoons cold water (optional) ⓘ
Instructions
- Over medium high heat, cook chopped bacon in olive oil until crisp, remove and set aside.
- Saute onion, green pepper, garlic and dried peppers (if using) in left over oil until soft but not brown (3-5 minutes).
- Reduce heat to medium, add flour and whisk to form roux; cook roux until slightly toasty - do not let brown (3 minutes).
- Add stock or water 2 cups at a time, whisking to prevent lumps.
- Add corn, spinach and butter; simmer 10 minutes.
- Add milk, cream, reserved bacon bits and seasonings to taste, stir and simmer 5-10 additional minutes.
- **Optional** If soup is not thick enough, dissolve cornstarch in cold water, then add to soup and stir until thickened.
Nutrition & Diet Analysis (per serving)
1191
kcal
60% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).