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Corn Chowder


Serves: 6

Prep Time: 10 minutes

Cooking Time: 15 minutes

Difficulty: Easy

Comments

This is a lighter version than most recipes that use half and half and whole milk. For our vegetarian version, use vegetable broth and purchase vegetarian bacon or garnish with fresh chopped tomatoes

Ingredients

4 ears corn, fresh, large, or 4 cups frozen corn kernels

1 tablespoon olive oil

1 onion(s), chopped

1 stalk celery

2 potato(es), russet, large, peeled and cut into half inch cubes

1/4 teaspoon salt

1/4 teaspoon pepper, black, ground

2 cups chicken broth, gluten free, reduced sodium (or vegetable broth, reduced sodium)

2 cups milk, 2% fat

4 ounces bacon or vegetarian bacon, reduced sodium, gluten free, about 4 slices, for vegetarian, use veggie bacon

Preparation

Cut kernels from corn and place in a bowl. Heat a large skillet over medium heat. Add olive oil to the skillet. Add onions and celery and cook over medium heat for about 2 minutes until soft. Add potatoes, stir, and cook over medium heat until the potatoes just soft, about 5 minutes. Add corn and stir, cooking for about 2 minutes. Add broth, salt, and pepper and bring to a light boil. Reduce heat and simmer for about 3-5 minutes until flavors are blended and corn is cooked through. Place 2 cups of the soup into a blender and blend for 5 to 10 seconds until roughly mixed. Pour blender contents back in with the rest of the soup. Add the milk, stir, and heat through. Brown the bacon in a separate pan or in the microwave between sheets of paper towels. Serve the soup in bowls and garnish with crumbled bacon.

Nutrition

Per Serving About: 330 calories, 13 g fat, 5 g saturated fat, 0 g trans fat, 15 g protein, 45 g carbohydrates, 3 g dietary fiber, 410 mg sodium


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