SoupsSoups
Corn Chowder
Makes about 5½ cups (6 side-dish servings).
PREP: 40 MINUTES COOK: 20 MINUTES
For a slightly thicker chowder, blend or process half of the corn until it’s smooth before adding it to the soup. If you want a cheesy chowder, add ½ cup shredded cheddar cheese with the bacon and stir until it melts.
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| 2 | fresh large ears | corn | or 3 cups frozen whole kernel corn, thawed |
| ½ | cup | chopped onion | (1 medium) |
| ½ | cup | chopped green sweet pepper | |
| 1 | tablespoon | cooking oil | |
| 1 | 14½ ounce can | chicken broth | |
| 1 | 14½ ounce can | whole potatoes | dice potatoes |
| 1 | can | cream style corn | 14½ ounces |
| 1 | cup | milk | |
| 1 | tablespoon | all-purpose flour | |
| ¼ | teaspoon | salt | |
| ¼ | teaspoon | pepper | |
| 2 | slices | bacon | crisp-cooked, drained and crumbled |
| 2 | tablespoons | snipped fresh parsley | (optional) |
- If using fresh corn, use a sharp knife to cut the kernels off the cobs (you should have about 3 cups corn) (see photo, below).
- In a large saucepan cook onion and sweet pepper in hot oil till onion is tender but not brown. Stir in chicken broth. Bring to boiling; reduce heat. Cover and simmer for 10 minutes. Stir in the fresh corn. Cook, uncovered, about 10 minutes more or till corn is tender, stirring the mixture occasionally. Add potato and cream style corn. Bring to boiling; reduce heat and simmer 5 minutes.
- In a small bowl combine milk, flour, salt, and pepper; stir into corn mixture. Cook and stir till thickened and bubbly. Cook and stir for 1 minute more. Add bacon; cook and stir till heated through. If desired, garnish each serving with parsley.
Nutrition Facts per serving: 180 cal., 6 g total fat (1 g sat. fat), 5 mg chol., 3.: 6 mg sodium, 29 g carho., 4 g fiber, 7 g pro. Daily Values: 4% vit. A, 27% vit. C, 5% calcium, 6% iron
Hold the ear of corn so an end rests on a cutting board. Using a sharp knife, cut across the base of the kernels from the top of the ear toward the board.
