Go Back
Print
Recipe Image
Nutrition Label
Smaller
Normal
Larger
5
from 1 vote
Smoky Corn Chowder
Print Recipe
A fibre-rich smoked version of this comforting classic!
Ingredients
2
tbsp
canola oil
2
tbsp
butter
3
medium onions
diced
4
stalks celery
sliced
4
cloves
garlic
minced
1
tsp
thyme
6
slices
bacon
cut in bite-sized pieces
2
lbs
potatoes
diced
2
cans
370ml each evaporated milk
3
cups
cooked
or 2 cans drained and rinsed chickpeas
4
cups
water
4
cups
corn
2
tbsp
Chicken Better Than Bouillon
or other bouillon
1
⁄2 tsp salt
1
tsp
liquid smoke
Instructions
In a large soup pot, melt the oil and butter over medium low.
Add in the onion, celery, garlic, and thyme.
Cook until the onions are soft.
Next add the bacon and cook for 2 minutes.
Slide in the potatoes and pour in the evaporated milk.
Meanwhile blend the chickpeas and the water in a blender until very smooth. In a high powered blender, this will take about 1 minute.
Add the chickpea puree to the soup.
Then add the corn, bouillon, salt and liquid smoke.
Simmer until the potatoes are cooked, about 20 minutes.
Can be served immediately, but like most soups, this recipe tastes even better after it has been sitting a day in the fridge.
Nutrition
Serving:
12
Calories:
Author:
Jessica Penner, RD