Spinach and Corn Chowder
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“Easy and rich chowder, definitely not low cal. We have a large family and love soup, so this recipe makes a lot. I made this up on the spot when we needed a soup course one day and it worked great! Enjoy!”
Spinach and Corn Chowder
0 recipe photos
READY IN:45mins |
SERVES:16 |
UNITS:US |
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Ingredients Nutrition
- 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)
Directions
- 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.
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Spinach and Corn Chowder