about 1 year ago
The recipe calls for canned corn, but fresh corn is even more delicious.
- 4 red potatoes, diced
- 6 cups chicken stock
- 1/4 cup milk
- 12 ounces cod or other firm fish
- 15 ounces can of corn, rinsed and drained
- 1 small onion, chopped
- 4 cloves garlic, chopped
- 4 bacon slices
- 1 cup sour cream
- 8 ounces cheddar cheese, grated
Boil potatoes in chicken stock. Cook until tender.
In a large pot, cook bacon until crispy. Remove bacon from pot and let drain on paper towel lined plate. Saute onions and garlic in bacon fat. When potatoes are cooked, add cooking liquid to onions and garlic with 1/2 the potatoes. Combine the other 1/2 of potatoes, milk, sour cream, and cheese in a blender until smooth. Add potato mixture to soup. Add cod and corn; simmer for 15 minutes. Garnish with bacon.
- 826 calories
- 46g total fat
- 24g saturated fat
- 147mg cholesterol
- 723mg sodium
- 65g carbohydrate (8g dietary fiber, 13g sugar)
- 43g protein