Appetizers / Soups / Salads

Corn and Fennel Chowder is for Soup.

Corn and Fennel Chowder takes 10 minutes to prepare.

Corn and Fennel Chowder takes 30 minutes to cook.

Corn and Fennel Chowder makes 6 servings.

The ingredients for Corn and Fennel Chowder are:

1.5lbs potatoes
8 cups chick stock (substitute with veggie stock and this will be a completely vegan dish)
2-3 bulbs of fennel
1 cup cooked corn kernels, fresh or frozen (great to make with leftover corn on the cob - just cut the kernels off the cob)
1 tbsp olive oil
1/2 onion
1/2 cup chopped scallions
salt and pepper to taste

Here is how you make Corn and Fennel Chowder:

Heat oil in the bottom of a dutch oven or large soup pot.Chop fennel, onions, and scallions. Reserve a few tablespoons of scallions for later. Sautee in oil until tender.Add chicken stock and potatoes, cut into 1-inch cubes. Boil until potatoes are tender about 15 minutes.Once potatoes are tender, either blend in a batches in a blender, or in the pot using an immersion blender. Add salt, pepper, corn, and reserved scallions. Cook 3-5 more minutes, serve. Delicious topped with shredded cheddar.Number of Servings: 6Recipe submitted by SparkPeople user WHENMOSTIWINK.

The nutritional information for Corn and Fennel Chowder is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 191.4

• Total Fat: 3.0 g
• Cholesterol: 0.0 mg
• Sodium: 753.0 mg
• Total Carbs: 33.9 g
• Dietary Fiber: 6.6 g
• Protein: 10.0 g