Site Search:
      Home     Recipes     Store

Fennel Corn Chowder

Home | Recipes | F


  • 6 sl Pepper bacon; diced
  • 1 tb Vegetable oil
  • 1 Yellow onion; diced
  • 1 lg Fennel bulb; diced
  • 4 Cloves garlic; chopped
  • 1 tb Flour
  • 4 c Chicken Stock
  • 4 lg Potatoes; diced
  • Kernels cut from 5 ears corn; (about 2 cups)
  • 1 c Heavy cream
  • 1/4 c Cayenne sauce
  • Salt and black pepper to taste


In a very large stockpot, cook diced bacon until crisp. Add vegetable oil and heat. Add onion, fennel, and garlic and saute until tender, about 2 minutes.
Add flour and stir while cooking for about 1 minute. Slowly add the chicken stock, whisking constantly to avoid lumps. Add diced potatoes and cook until barely tender.
Add corn and cream and bring to a boil. Season with cayenne sauce, salt, and pepper. Serve hot. Use less cayenne sauce if you want a less spicy soup.
Serves six.
Converted by MC_Buster.
Per serving: 1575 Calories (kcal); 104g Total Fat; (59% calories from fat); 24g Protein; 135g Carbohydrate; 326mg Cholesterol; 8835mg Sodium Food Exchanges: 7 Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 20 1/2 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.