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Ingredientes
- 4 slices bacon, diced
- 1 small leek (white and green parts), thinly sliced
- 2 tablespoons fresh thyme leaves
- 3/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 4 cups whole milk
- 2 russet potatoes, peeled and cut into 1/2 inch dice
- 2 cups corn kernels (from 4 ears, fresh or frozen)
- Pinch ground nutmeg
Direcciones
- In a large saucepan, over medium low heat, fry the bacon until browned but not crisp, about 5 minutes.
- Spoon off and discard all but two tablespoons of the drippings.
- Add the leek, thyme leaves, salt and pepper.
- Cook for five minutes.
- Add the milk and potatoes.
- Simmer gently until the potatoes are almost tender, about 15 minutes.
- Add the corn and cook for five minutes.
- Add the nutmeg and ladle into bowls.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1709g | |
| Calories 1640 | |
| Calories from Fat 774 | 47% |
| Total Fat 86.0g | 108% |
| Saturated Fat 36.11g | 144% |
| Trans Fat 0.0g | |
| Cholesterol 176mg | 59% |
| Sodium 3132mg | 131% |
| Potassium 3977mg | 114% |
| Total Carbs 166.05g | 44% |
| Dietary Fiber 11.4g | 38% |
| Sugars 61.07g | 41% |
| Protein 60.23g | 96% |
