CORN CHOWDER
Made without processed canned corn, this delicious chowder is creamy, filling and low fat.
CORN CHOWDER
Made without processed canned corn, this delicious chowder is creamy, filling and low fat.
Ingredients
  • 2 slices of bacon
  • 2 cups diced onions
  • 2 cups peeled and diced potatoes about 1 pound
  • 2 cups vegetable or chicken stock
  • 1 bay leaf
  • 4 cups frozen corn kernels
  • ½ cup heavy cream
  • 2 tablespoons finely chopped fresh parsley
  • 1 teaspoon fresh pepper
  • 1 teaspoon Sea salt
Instructions
  1. Cut the bacon into small pieces and cook in a heavy soup pot until the fat has been rendered. Remove the cooked pieces.
  2. Stir in the diced onions and cook until they start to soften.
  3. Dice the potatoes into even pieces. Add the diced potatoes to the pot, stir and sauté for a minute or so.
  4. Add the stock, bay leaf and frozen corn kernels. Bring the mixture to a simmer, cover, and cook until the potatoes are tender. Remove the bay leaf and allow to cool slightly.
  5. Chop the cook bacon pieces and parsley. Set aside.
  6. Remove about 3 cups of the soup mixture and puree in the blender.
  7. Return the pureed chowder to the pot.
  8. Add the ½ cup heavy cream to the chowder base and gently heat the mixture to a simmer. Add the chopped fresh parsley, chopped bacon bits, sea salt and pepper. Taste and correct seasonings. Refrigerate for at least 24 hours before serving.
  9. To reheat: warm gently in a heavy soup pot, stirring frequently, until it just starts to simmer. Ladle into heated bowls and enjoy.
Recipe Notes

Yield: 9 servings each about 1 cup

Nutritional analysis per serving: 166 calories, 4 grams protein, 6 grams fat, 26 grams carbohydrates, 346 mg. sodium, 3 grams fiber

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