Directions:
- Cook the bacon in a large saucepan over medium-high heat until crisp, remove and drain on paper towels; set aside (reserve a couple tablespoons of bacon fat).
- In the same saucepan add in the chopped onion, garlic and celery; saute for about 5 minutes.
- Add in chicken broth and diced potatoes; bring to a boil, cover and simmer for about 10-12 minutes or until potatoes are slightly tender.
- Add in red bell pepper, corn, whipping cream and diced chipotle pepper; continue to simmer for 10 minutes, or until veggies are soft.
- Season with salt and pepper to taste (for even more spice season with cayenne).
- Crumble the reserved cooked bacon and stir into the soup.
- If the chowder is too thick, adjust with up to 1/4 cup half and half cream or milk and just reheat slightly.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 331.88 Kcal (1390 kJ) | ||
| Calories from fat | 143.03 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.89g | 24% | |
|---|---|---|---|
| Cholesterol | 35.13mg | 12% | |
| Sodium | 918.14mg | 38% | |
| Potassium | 602.8mg | 13% | |
| Total Carbs | 20.28g | 7% | |
| Sugars | 5.58g | 22% | |
| Dietary Fiber | 3.76g | 15% | |
| Protein | 6.09g | 12% | |
| Vitamin C | 47.6mg | 79% | |
| Vitamin A | 1.5mg | 49% | |
| Iron | 13.4mg | 74% | |
| Calcium | 70mg | 7% | |
| Amount Per 100 g | |||
| Calories | 58.86 Kcal (246 kJ) | ||
| Calories from fat | 25.37 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.82g | 24% | |
|---|---|---|---|
| Cholesterol | 6.23mg | 12% | |
| Sodium | 162.83mg | 38% | |
| Potassium | 106.91mg | 13% | |
| Total Carbs | 3.6g | 7% | |
| Sugars | 0.99g | 22% | |
| Dietary Fiber | 0.67g | 15% | |
| Protein | 1.08g | 12% | |
| Vitamin C | 8.4mg | 79% | |
| Vitamin A | 0.3mg | 49% | |
| Iron | 2.4mg | 74% | |
| Calcium | 12.4mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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