Corn Chowder

Name: Corn Chowder
Cuisine: American, Southern
Ingredients: 4 ears fresh corn, husks removed; 1 (32-ounce) chicken stock use more as needed due to evaporation during simmer; 4 slices bacon, chopped; Small 1 , diced onion (original recipe didn't list amount of onion to use, but mentions it in the instructions. Add more or less to taste).; 1 small clove garlic, minced; 1 tsp. chopped fresh thyme, plus more for serving; 3 medium red potatoes, peeled and chopped (1 pound); 1 c. Fat-free half-and-half; kosher salt; freshly ground black pepper

4 steps

Combine potatoes, corn, and bacon in a creamy broth to make this delicious corn chowder recipe. Excellent!!! Not to rich from the 1/2 & 1/2, because it's fat-free! Use only fresh corn on the cob. Frozen wouldn't be good.

Updated at: Thu, 17 Aug 2023 12:34:34 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories246.6 kcal (12%)

Total Fat10.6 g (15%)

Carbs24.3 g (9%)

Sugars8.2 g (9%)

Protein12.5 g (25%)

Sodium665.9 mg (33%)

Fiber1.8 g (6%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

4 earsfresh corn

husks removed

1 x 32 ouncechicken stock

use more as needed due to evaporation during simmer

4slices bacon

chopped

1onion

Small, diced, original recipe didn't list amount of onion to use, but mentions it in the instructions Add more or less to taste

1clove garlic

small, minced

1 tspfresh thyme

chopped, plus more for serving

1 poundred potatoes

medium, peeled and chopped

1 cfat-free half-and-half

kosher salt

freshly ground black pepper

Instructions

Step 1

Cut corn from cobs. Working over a bowl, scrape cobs with the back of a butter knife to remove milk and pulp. Combine cobs and chicken stock in a large saucepan. Bring to a boil over medium-high heat. Reduce heat to medium and simmer, 30 minutes. Discard cobs.

Step 2

Meanwhile, cook bacon in a large Dutch oven over medium heat, stirring occasionally, until crisp, 8 to 10 minutes; transfer to a paper-towel lined plate. Discard all but 1 tablespoon pan drippings. Add onion and cook, stirring occasionally, until tender, 4 to 6 minutes. Add garlic and thyme and cook 1 minute.

Step 3

Stir in reserved corn, corn milk and pulp, chicken stock, and potatoes. Bring to a boil over medium-high heat. Reduce heat to low and simmer just until potatoes are tender, 14 to 16 minutes. Stir in cream and reserved bacon. Season with salt and pepper.

Step 4

Serve top with additional thyme.

View on Country Living

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