Corn Chowder
Potatoes and bacon make this chowder soup recipe hearty enough to be considered a main dish. Especially delicious when prepared with fresh ears of corn.
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Corn Chowder
Directions
- If using fresh corn, use a sharp knife to cut the kernels off the cobs (you should have about 3 cups corn). Set corn aside.
- In a large saucepan cook onion and sweet pepper in hot oil until onion is tender but not brown. Stir in chicken broth, potato, and corn. Bring to boiling; reduce heat. Simmer, covered, for 10 to 15 minutes or until vegetables are tender, stirring occasionally.
- In a small bowl combine flour, salt, and pepper. Stir milk into flour mixture; add to corn mixture in saucepan. Cook and stir until slightly thickened and bubbly. Cook and stir for 1 minute more. Add bacon; heat through. If desired, garnish each serving with parsley.
- Makes 6 servings (5 1/2 cups)
From the Test Kitchen
Corn and Crab Chowder:
Prepare as above, except omit bacon. In Step 3, after cooking for 1 minute, stir in one 6- or 6-1/2-ounce can crabmeat, drained, flaked, and cartilage removed. Heat through.
Nutrition Facts (Corn Chowder)
- Per serving:
- 192 kcal ,
- 7 g fat
- (2 g sat. fat ,
- 2 g polyunsaturated fat ,
- 3 g monounsaturated fat ),
- 9 mg chol. ,
- 572 mg sodium ,
- 29 g carb. ,
- 3 g fiber ,
- 8 g sugar ,
- 8 g pro.