Gallery

Recipe Summary

prep:
25 mins
total:
25 mins
Servings:
6
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large pot, cook bacon, stirring often, over medium heat until brown and crisp, 4 to 5 minutes. Transfer bacon to a paper towel lined plate. Discard fat.

    Advertisement
  • Return pot to medium heat. Add the canola oil. Cook garlic in the canola oil for 30 seconds or until fragrant. Add onion, fennel, thyme, salt, and pepper. Cook, stirring occasionally, for 5 to 7 minutes or until vegetables are softened and starting to brown.

  • Sprinkle flour over the vegetables; stir to coat. Add the broth and corn; whisk to combine. Bring to a simmer. Cook 3 minutes. Stir in milk and heat through.

  • Remove pot from heat. Stir in the parsley and reserved bacon.

Nutrition Facts

159 calories; fat 5g; cholesterol 6mg; saturated fat 1g; carbohydrates 23g; mono fat 2g; poly fat 1g; insoluble fiber 2g; sugars 5g; protein 7g; vitamin a 425.9IU; vitamin c 11.4mg; thiamin 0.1mg; riboflavin 0.2mg; niacin equivalents 2.8mg; vitamin b6 0.2mg; folate 51mcg; vitamin b12 0.3mcg; sodium 473mg; potassium 428mg; calcium 85mg; iron 1.4mg.
Advertisement
Advertisement