🌽 Creamy Spanish Corn Chowder with Peppers

Name: Creamy Spanish Corn Chowder with Peppers
Total time: 30 min
Yield: 4 servings
Ingredients: 400 g Corn kernels (can); 500 ml Chicken broth; 150 g Red bell pepper; 100 g Onion; 200 ml Coconut milk; 100 g Bacon lardons; 15 ml Olive oil; 5 g Sweet paprika powder; 3 g Salt; 10 g Parsley

480 kcal · 30 min · 4 servings

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Ingredients

400 g Corn kernels (can)
500 ml Chicken broth
150 g Red bell pepper
100 g Onion
200 ml Coconut milk
100 g Bacon lardons
15 ml Olive oil
5 g Sweet paprika powder
3 g Salt
10 g Parsley

Instructions

1. Wash the pepper, remove the core, and cut it into small cubes.
2. Cut the onion into fine dice.
3. Heat the olive oil in a large pot over medium heat.
4. Fry the bacon until crispy and golden brown.
5. Add the onions and peppers and sauté them for 5 minutes until soft.
6. Stir in the paprika powder and let it fragrant for 1 minute.
7. Pour in the chicken broth and the drained corn kernels.
8. Let the soup simmer for 15 minutes over low heat.
9. Partially puree the soup with an immersion blender to keep it creamy.
10. Stir in the coconut milk and season to taste with salt.
11. Finely chop the parsley and fold it into the finished soup.

Nutrition per serving

kcal: 480
Protein: 12 g · Fett/Fat: 18 g · Carbs: 68 g