This lightened up corn chowder has only 320 calories and 6 grams of fat in a 1 1/2 cup serving, but it's incredibly delicious. It may seem strange to make soup in the summer, but that's when fresh corn on the cob is in season, which is the main ingredient in this recipe! So, go ahead a be a little weird with soup in the summer! Serve the soup with crusty bread for dipping. You can buy a single slice of bacon at the meat counter at Smith's.
10 medium ears fresh corn on the cob, husks and silk removed
1 slice bacon, about 1 ounce, minced
1 large onion, minced
salt
2 medium garlic cloves, minced
3 Tbl unbleached all-purpose flour
3 cups low sodium chicken broth
12 ounces red potatoes (about 2 medium), scrubbed and cut into 1/4 inch dice
1 bay leaf
1 teaspoon minced fresh thyme leaves
1 cup low-fat milk
1/2 cup half-and-half
ground black pepper
One at a time, stand 4 ears of corn on end in a large bowl and use a sharp knife to cut down each side of the cob to remove the kernels. In a separate large bowl, grate the kernels off the remaining 6 ears of corn on the holes of a large box grater.
Cook the bacon in a large Dutch oven over medium-low heat, stirring occasionally, until the fat is rendered and the bacon is crisp, about 8 minutes. Add the onion and 1/2 teaspoon salt; cover and cook until the onion has softened, 8 to 10 minutes. Stir in the garlic and cook until fragrant, about 30 seconds. Stir in the flour and cook, stirring constantly, about 2 minutes. Whisking constantly, gradually add the chicken broth. Add the potatoes, bay leaf, thyme, milk, and grated corn mixture. Bring to a boil over medium-high heat; reduce the heat to medium-low and simmer 10-15 minutes, until the potatoes are tender.
Stir in the corn kernels and half-and-half. Continue to simmer 5 more minutes. Discard the bay leaf, and season with salt and pepper to taste.
Leftover chowder can be refrigerated for up to 2 days. To reheat, warm over low heat until hot; do not boil.
10 medium ears fresh corn on the cob, husks and silk removed
1 slice bacon, about 1 ounce, minced
1 large onion, minced
salt
2 medium garlic cloves, minced
3 Tbl unbleached all-purpose flour
3 cups low sodium chicken broth
12 ounces red potatoes (about 2 medium), scrubbed and cut into 1/4 inch dice
1 bay leaf
1 teaspoon minced fresh thyme leaves
1 cup low-fat milk
1/2 cup half-and-half
ground black pepper
One at a time, stand 4 ears of corn on end in a large bowl and use a sharp knife to cut down each side of the cob to remove the kernels. In a separate large bowl, grate the kernels off the remaining 6 ears of corn on the holes of a large box grater.
Cook the bacon in a large Dutch oven over medium-low heat, stirring occasionally, until the fat is rendered and the bacon is crisp, about 8 minutes. Add the onion and 1/2 teaspoon salt; cover and cook until the onion has softened, 8 to 10 minutes. Stir in the garlic and cook until fragrant, about 30 seconds. Stir in the flour and cook, stirring constantly, about 2 minutes. Whisking constantly, gradually add the chicken broth. Add the potatoes, bay leaf, thyme, milk, and grated corn mixture. Bring to a boil over medium-high heat; reduce the heat to medium-low and simmer 10-15 minutes, until the potatoes are tender.
Stir in the corn kernels and half-and-half. Continue to simmer 5 more minutes. Discard the bay leaf, and season with salt and pepper to taste.
Leftover chowder can be refrigerated for up to 2 days. To reheat, warm over low heat until hot; do not boil.
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