Corn Chowder
- Yield: 4 servings
- Prep: 15 mins
- Cook: 25 mins
Ingredients
- 3medium ears fresh corn
- 1 (4-ounce) piece unsliced bacon, rind discarded and bacon diced
- 2tablespoons butter
- 1medium onion, diced
- 1/2large red bell pepper, diced
- 1/2teaspoon ground cumin
- 1/8teaspoon turmeric
- 1pound all-purpose potatoes, peeled and diced
- 3cups lower-sodium chicken broth
- 1/2teaspoon kosher salt
- Freshly ground black pepper
- 2teaspoons cornstarch, dissolved in 2 tablespoons water
- 1cup half-and-half cream
- Minced fresh chives or thinly sliced green onions, for garnish
Instructions
- Cut kernels off cobs and scrape off milky bits. You should have about 2 cups corn.
- In a large pot cook bacon until crisp. Pour off all but 1 tablespoon fat. Add butter, onion, bell pepper, thyme, cumin and turmeric; cook over medium heat until vegetables are tender. Stir occasionally. Add corn, potatoes, broth, salt and pepper.
- Cover and bring to a boil. Adjust heat and boil 10 minutes or until potatoes are tender. Stir in cornstarch mixture and cook until chowder is lightly thickened.
- Stir in cream. Garnish with chives or green onions.
Adapted from 50 Chowders by Jasper White (Scribner).
Nutritional Info *per serving
- Glycemic Load 6.44
- Calories 410
- Fat 20g
- Saturated Fat 8g
- Polyunsaturated Fat 2g
- Monounsaturated Fat 7g
- Cholesterol 45mg
- Sodium 1000mg
- Potassium 900mg
- Carbohydrate 43g
- Fiber 4g
- Sugars 6g
- Protein 19g
- Trans Fat 0g
- Vitamin A 20%
- Vitamin C 70%
- Calcium 4%
- Iron 10%