Smart "Esquites" Double Bacon and Corn Chowder

Name: Smart "Esquites" Double Bacon and Corn Chowder with Sour Cream and Feta
Total time: 30 min
Yield: 2
Cuisine: Mexican
Ingredients: 200 g Bacon Strips; 1 unit(s) Russet Potato; 113 g Mirepoix; 56 mL Cream; 1 unit(s) Sour Cream; ¼ cup Feta Cheese, crumbled; 20 g Cream Sauce Spice Blend; 7.5 g Vegetable Stock Powder; 4 g Mexican Seasoning; 1 unit(s) Green Onion; 113 g Corn Kernels; 0.06 tsp Salt*; 0.06 tsp Pepper*

with Sour Cream and Feta

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Let the flavours of the beloved Mexican street snack "elotes" in this reimagined stew warm your hearts and your bellies. Our chowder is topped with crispy bacon bits and tangy sour cream — it's the perfect balance of textures and flavours.

Carb Smart (50 g carbohydrates or less) is based on a per serving calculation of the recipe's carbohydrate amount.

Calorie Smart (650kcal or less) is based on a per serving calculation of the recipe's kilocalorie amount.

Ingredients: Russet potato • Bacon (pork, water, salt, sugar, sodium phosphates, sodium erythorbate, sodium nitrite, spices, smoke) • Mirepoix (carrot, onion, celery) • Thaw-friendly corn (corn, modified vinegar) • 35% Cream (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) (milk) • Sour cream (milk ingredients, modified milk ingredients, modified cornstarch, sodium phosphate, sodium citrate, carrageenan, locust bean gum, guar gum, microbial enzyme, bacterial culture, propylene glycol alginate, xanthan gum) (milk) • Feta cheese (pasteurized milk, partly skimmed milk, water, salt, lipase, bacterial culture, microbial enzyme, cellulose, natamycin, calcium chloride) (milk) • Cream sauce spice blend (wheat flour, salt, garlic powder, onion powder, canola oil, silicon dioxide) (wheat) • Green onion • Vegetable stock powder (salt, sugars (dextrose, corn syrup solids, sugar), dehydrated vegetables (sulphites) (carrot, potato, onion, leek, red and green bell peppers, cabbage, celery, tomato, garlic), hydrolyzed vegetable proteins (corn, soy), potato starch, palm oil, corn starch, yeast extract, canola oil, spice extracts, herb, turmeric extract, natural flavor) (soy, sulphites) • Mexican seasoning (spices, paprika powder, sugar (sugar, maltodextrin), salt, tomato powder, garlic powder, herbs, canola oil, silicon dioxide).

Tags:

Calorie Smart

•Carb Smart

Allergens:

Milk

•Wheat

•Soy

•Sulphites

The quantities provided above are averages only.

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes

Cooking Time8 minutes

DifficultyEasy

Ingredients

serving amount

200 g

Bacon Strips

1 unit(s)

Russet Potato

113 g

Mirepoix

56 mL

Cream

(Contains: Milk)

1 unit(s)

Sour Cream

(Contains: Milk May contain traces of: Milk)

¼ cup

Feta Cheese, crumbled

(Contains: Milk)

20 g

Cream Sauce Spice Blend

(Contains: Wheat May contain traces of: Tree nuts, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites)

7.5 g

Vegetable Stock Powder

(Contains: Soy, Sulphites May contain traces of: Milk, Mustard, Tree nuts, Peanuts, Sesame, Wheat)

4 g

Mexican Seasoning

(May contain traces of: Sesame, Triticale, Peanuts, Tree nuts, Wheat, Mustard, Sulphites, Milk, Soy)

1 unit(s)

Green Onion

113 g

Corn Kernels

Not included in your delivery

0.06 tsp

Salt*

0.06 tsp

Pepper*

Nutrition Values

Calories820 kcal

Fat63 g

Saturated Fat26 g

Carbohydrate50 g

Sugar9 g

Dietary Fiber5 g

Protein18 g

Cholesterol115 mg

Sodium2350 mg

Trans Fat0.4 g

Potassium1200 mg

Calcium150 mg

Iron2.5 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Slotted Spoon

•Large Pot

•Measuring Cups

Cooking Steps

PDF

Before starting, wash and dry all produce.
Cut bacon into 1/2-inch pieces.
Heat a large pot over medium-high (use same for 4 servings). When hot, add bacon. Cook for 5-7 min, stirring occasionally, until crispy.** (TIP: If bacon begins to brown too quickly, reduce heat to medium.)
Remove from heat. Using a slotted spoon, transfer bacon to a paper towel-lined plate. Reserve fat in pot.

While bacon cooks, on a clean cutting board, peel potato, remove brown spots, then cut into 1/4-inch pieces.
Thinly slice green onion.

Reheat the same pot over medium.
When hot, add mirepoix, corn and potato. Cook for 4-5 min, stirring often, until veggies are tender-crisp.

Add Cream Sauce Spice Blend and half the Mexican Seasoning (use all for 4 servings). Stir to coat.
Add vegetable stock powder, cream and 2 cups (3 1/2 cups) water. Bring to a simmer over high, then reduce heat to medium.
Cook for 6-9 min, stirring occasionally, until veggies are tender. (TIP: If liquid reduces too quickly before veggies are tender, add water, 2 tbsp at a time).

Season chowder with salt and pepper to taste.
Divide between bowls.
Dollop sour cream over top.
Sprinkle bacon, feta and green onions over top.

If you've opted for double bacon, cook in the same way the recipe instructs you to cook the regular portion of bacon. Remove half of the fat from pan and save for another use, if desired.