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A hearty soup good in the summer with fresh corn from the Farmer's Market. Roasted red peppers adds color and a sweet taste to the corn and button mushrooms.
Ingredientes
- 2 tablespoons butter
- 1/3 cup onion, diced
- 1 clove garlic, minced
- 1/4 cup roasted red pepper, diced
- 4 ounces canned button mushrooms, coarsely chopped
- 2 cups fresh or frozen corn
- 1 teaspoon Netta Belle's Choice Flavour-Enhnacer Spice Blend
- 1 teaspoon sugar
- 1 teaspoon dired parsley flakes or 1 tablespoon fresh parsley, minced
- 2 cups chicken broth
- 2 egg yolks, beaten
- 1/2 cup heavy cream or 1/2 cup undiluted evaporated milk
- 2 slices bacon, fried crisp and broken into pieces
Direcciones
- Prepare the roasted red peppers before starting the chowder.
- Mince and chop the vegetables to have ready to put into the soup.
- Melt the butter in a large sauce pan or Dutch oven.
- Add the onion and garlic, cooking onion until translucent.
- Add the roasted red peppers, mushrooms and corn.
- Cook for 3 minutes.
- Pour the chicken broth over the vegetables.
- Add netta Belle's Choice Flavour-Enhancer Spice blend, sugar and parsley.
- Stir to blend, cover and bring to a boil and simmer 15 minutes
- Add the milk to the soup, cover and cook for additional 5 minutes.
- Do not let soup boil.
- Pour 1 cup of the soup mixture into blender, mix a spoonful of hot soup into the beaten eggs to temper the eggs before adding eggs. to blender.
- Return the blended egg mixture to the pan and heat only until hot.
- Fry the bacon pieces until crisp, drain on towelling paper.
- Serve the bowls of soup with pieces of crisp bacon on top.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 135g | |
| Recipe makes 6 servings | |
| Calories 142 | |
| Calories from Fat 108 | 76% |
| Total Fat 12.21g | 15% |
| Saturated Fat 6.25g | 25% |
| Trans Fat 0.0g | |
| Cholesterol 30mg | 10% |
| Sodium 240mg | 10% |
| Potassium 164mg | 5% |
| Total Carbs 6.0g | 2% |
| Dietary Fiber 1.0g | 3% |
| Sugars 1.77g | 1% |
| Protein 2.91g | 5% |
