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“This is kind of a chowder, but light and nutritious. It's also dairy-free. Also, it could be turned toward Mexican flavors easily! I sometimes add lentils.”
READY IN:
50mins
SERVES:
8
YIELD:
1 1/2 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Cook bacon in a stock pot until crisp. Take bacon out and drain. Reserve 1 tablespoon of the drippings in the stock pot.
  2. Add the onions to the drippings. Cook until translucent - about 5 minutes. Add frozen corn, carrots, parsnips, cauliflower, and broccoli. Cook while stirring for 2 minutes, then add the bay leaf, thyme, salt, pepper, and stock. Bring to boil and reduce to a simmer for 15 minutes.
  3. In a separate pan, sauté the red pepper in water over medium heat for about 4 minutes. Add garlic. When garlic is fragrant, add creamed corn. Cook while stirring for another minute.
  4. Add the creamed corn mixture and bacon to the stock pot. Cook for 5 minutes. Serve.

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