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Recipe Summary

prep:
25 mins
total:
25 mins
Servings:
6
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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.

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  • 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; total fat 5g; saturated fat 1g; polyunsaturated fat 1g; monounsaturated fat 2g; cholesterol 6mg; sodium 473mg; potassium 428mg; carbohydrates 23g; fiber 2g; sugar 5g; protein 7g; trans fatty acidg; vitamin a 426IU; vitamin c 11mg; thiaminmg; riboflavinmg; niacin equivalents 3mg; vitamin b6mg; folate 51mcg; vitamin b12mcg; calcium 85mg; iron 1mg.

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