Directions:
- Cook bacon until crisp and chop. Drain/remove bacon fat. Put vegetable oil in large pot and add bacon, onion, fennel, and garlic. Saute for about 2 minutes over medium-high heat. Add flour and stir while cooking for 1 minute. Slowly add stock, stirring constantly to avoid lumps. Add potatoes and cook until just tender. Add corn and cream and bring to a boil. Season with cayenne sauce, salt, and pepper. Put about half the chowder in the blender and puree. Serve hot.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 598.64 Kcal (2506 kJ) | ||
| Calories from fat | 348.58 Kcal | ||
| % Daily Value* | |||
| Total Fat | 38.73g | 60% | |
|---|---|---|---|
| Cholesterol | 182.97mg | 61% | |
| Sodium | 436.18mg | 18% | |
| Potassium | 731.02mg | 16% | |
| Total Carbs | 27.9g | 9% | |
| Sugars | 6.02g | 24% | |
| Dietary Fiber | 3.7g | 15% | |
| Protein | 33.7g | 67% | |
| Vitamin C | 13.5mg | 22% | |
| Vitamin A | 0.5mg | 15% | |
| Iron | 3.4mg | 19% | |
| Calcium | 97.7mg | 10% | |
| Amount Per 100 g | |||
| Calories | 184.3 Kcal (772 kJ) | ||
| Calories from fat | 107.32 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.92g | 60% | |
|---|---|---|---|
| Cholesterol | 56.33mg | 61% | |
| Sodium | 134.28mg | 18% | |
| Potassium | 225.06mg | 16% | |
| Total Carbs | 8.59g | 9% | |
| Sugars | 1.85g | 24% | |
| Dietary Fiber | 1.14g | 15% | |
| Protein | 10.37g | 67% | |
| Vitamin C | 4.1mg | 22% | |
| Vitamin A | 0.1mg | 15% | |
| Iron | 1mg | 19% | |
| Calcium | 30.1mg | 10% | |
* 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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