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Carb Smart "Esquites" Bacon, Chorizo and Corn Chowder
Very High Fibre
Under 50g of Carbs
Carb Smart "Esquites" Bacon, Chorizo and Corn Chowder

with Sour Cream and Feta

8 min
Difficulty: 1/3
Mexican

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: Chorizo sausage (pork, water, sugars (sugar, dextrose), spices, salt, paprika, potassium chloride, potassium phosphate, flavour, dehydrated onion, dehydrated garlic, sodium erythorbate, sodium diacetate, rosemary extract, paprika extractives, spice extractives, bakon Hfbn) • Yellow potato • Mirepoix (onion, carrot, celery) • Thaw-friendly corn (corn, modified vinegar) • Bacon (pork, water, salt, sugar, sodium phosphates, sodium erythorbate, sodium nitrite, spices, smoke) • 35% Cream (milk) (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) • Sour cream (milk) (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) • Feta cheese (milk) (pasteurized milk, partly skimmed milk, modified milk ingredients, water, salt, lipase, bacterial culture, microbial enzyme, cellulose, potassium sorbate, lactic acid, natamycin, calcium chloride) • Cream sauce spice blend (wheat) (wheat flour, salt, garlic powder, onion powder, canola oil, silicon dioxide) • Mexican seasoning (spices, paprika powder, sugar (sugar, maltodextrin), salt, tomato powder, garlic powder, herbs, canola oil, silicon dioxide) • Vegetable stock powder (soy, sulphites) (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) • Green onion.

Allergens

Triticale
Soy
Mustard
Wheat
Milk
Sulphites
May contain traces of allergens
Peanuts
Sesame
Tree nuts

Tags

30-min-or-less
Very High Fibre
Soup-stew
Under 50g of Carbs
Latin-american-faves
Ingredients
Bacon Strips

Bacon Strips

100 g

Chorizo Sausage, uncased

Chorizo Sausage, uncased

250 g

Mirepoix

Mirepoix

113 g

Yellow Potato

Yellow Potato

200 g

Cream

Cream

56 mL

Sour Cream

Sour Cream

43 mL

Feta Cheese, crumbled

Feta Cheese, crumbled

0.25 cup

Cream Sauce Spice Blend

Cream Sauce Spice Blend

20 g

Vegetable Stock Powder

Vegetable Stock Powder

7.5 g

Mexican Seasoning

Mexican Seasoning

4 g

Green Onion

Green Onion

1 unit(s)

Corn Kernels

Corn Kernels

113 g

Salt

Salt

0.063 tsp

Pepper

Pepper

0.063 tsp

Preparation
1
Cook bacon

  • 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.

2
Prep

  • While bacon cooks, on a clean cutting board, remove any brown spots from potatoes, then peel and cut into 1/4-inch pieces. (Note: If you don't mind potato skins, don't peel them!)
  • Thinly slice green onion.

3
Start chowder

  • Reheat the same pot over medium. Add 1 tbsp (2 tbsp) oil, then chorizo. Season with salt and pepper. Cook for 4-6 min, breaking up chorizo and stirring often until chorizo is cooked through.** 
  • Add mirepoix, corn and potato. Cook for 4-5 min, stirring often, until veggies are tender-crisp.

4
Finish chowder

  • 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.)

5
Finish and serve

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

6

If you've opted to add chorizo, reheat the same pot over medium. Add 1 tbsp (2 tbsp) oil, then chorizo. Season with salt and pepper. Cook for 4-6 min, breaking up chorizo and stirring often until chorizo is cooked through.** Add mirepoix, corn and potato. Cook for 4-5 min, stirring often, until veggies are tender-crisp.

Nutrition per serving

860

kcal

Calories

61

g

Fat

25

g

Saturated Fat

49

g

Carbohydrate

9

g

Sugar

6

g

Dietary Fiber

34

g

Protein

170

mg

Cholesterol

2570

mg

Sodium

0.4

g

Trans Fat

1450

mg

Potassium

150

mg

Calcium

3.5

mg

Iron

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