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Ingredientes
- 40 gm butter
- 6 x rashers bacon, trimmed and diced
- 1 x onion diced
- 1 x clove garlic, finely minced
- 1 c. sliced celery
- 1 x bay leaf
- 3 tsp finely minced thyme
- 3 med potatoes, peeled and diced
- 3 c. chicken stock
- 440 gm can corn kernels and the liquid
- 440 gm can creamed corn
- Â Â Dash Worchestershire sauce
- Â Â Salt and pepper to taste.
- 1/2 c. lowfat sour cream
Direcciones
- Heat the butter in a large saucepan over medium heat. Add in the bacon, cook for two min. Add in the onion and garlic and cook, stirring occasionally, till softened, about 6 min. Stir in the celery, bay leaf and thyme and cook for a few min. Add in the potatoes and chicken stock, bring to the boil, then reduce heat and simmer for 15 min. Add in both lots of corn and continue to cook till the potatoes are tender, about another 10 min. Just prior to serving, whisk in the Worcestershire sauce, salt and pepper and lowfat sour cream. Taste and adjust the seasoning. Serve immediately and garnish with thyme sprigs.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1543g | |
| Calories 1007 | |
| Calories from Fat 502 | 50% |
| Total Fat 57.1g | 71% |
| Saturated Fat 34.39g | 138% |
| Trans Fat 0.0g | |
| Cholesterol 146mg | 49% |
| Sodium 1565mg | 65% |
| Potassium 3203mg | 92% |
| Total Carbs 107.87g | 29% |
| Dietary Fiber 18.7g | 62% |
| Sugars 13.85g | 9% |
| Protein 21.95g | 35% |
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