Lighter Corn Chowder
Ingredients
- 3 ears corn, husks and silks removed ⓘ
- 1 tbspn butter ⓘ
- 1 onion, finely chopped ⓘ
- 3-4 slices bacon, halved lengthwise, then cut into 1/4 inch pieces ⓘ
- 2 tsp minced fresh thyme (or 1 tsp dried thyme) ⓘ
- salt & pepper ⓘ
- 1/4 cup all purpose flour ⓘ
- 5 cups water (I added an extra cup of chicken broth) ⓘ
- 3/4 lb red potatoes cut into 1/3 inch pieces ⓘ
- 1/4 cup non fat half & half (CI says 1 cup full fat) ⓘ
- sugar if needed ⓘ
- 3 tbsp fresh basil ⓘ
Instructions
- 1) using chef's knife or corn stripper, cut kernels from corn; transfer to bowl and set aside (5-6 cups kernels). Hold cobs over second bowl and using a peeler firmly scrape the remaining pulp on cobs into bowl (should have about 2 cups pulp). Transfer pulp to center of a clean kitchen towel and set in a bowl. wrap towel tightly and squeeze tightly until dry. Discard pulp and set corn juice aside (about 2/3 cup).
- 2. Melt butter in dutch oven over med heat; add onion, bacon, thyme, 2 tsp salt; 1 tsp pepper; cook, stirring frequently until onion is softened and edges are beginning to brown. 8-10 min. stir in flour and cook, stirring constantly for 2 min. Whisking constantly, gradually add water and bring to a boil. Add corn kernels and potatoes. Return to simmer; reduce heat to med-low and cook until potatoes are softened 15-20 min.
- 3. Process 2 cups chowder in blender until smooth 1-2 min. return puree to chowder; add half and half and return to simmer. remove pot from heat and stir in reserved corn juice. Season with salt, pepper and up to 1 tbsp sugar (if corn isn't sufficiently sweet). Serve, sprinkling w basil
Nutrition & Diet Analysis (per serving)
699
kcal
35% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).