Wednesday, May 23, 2012

Chat 'n Dish Fresh Corn Chowder



This is a delightful way to take advantage of fresh corn when it’s in season and every inexpensive! While lighter than most chowder it is still filling enough to satisfy your heartiest eater.  Fresh corn is naturally low in fat and using non fat half and half keeps it healthy and filled with vitamins B, C, and E!
PRINTABLE RECIPE LINK:
http://www.foodchannel.com/recipes/recipe/fresh-corn-chowder/

The original inspiration for this recipe came from: http://pastrychefonline.com/2012/08/09/food52sday-recipe-inspiration-post-thursday-edition-summer-corn-chowder/   Which I found on a blog that I absolutely LOVE following!  Pastry Chef Online

Fresh Corn Chowder
This is a delightful way to take advantage of fresh corn when it’s in season and every inexpensive! While lighter than most chowder it is still filling enough to satisfy your heartiest eater.  Fresh corn is naturally low in fat and using non fat half and half keeps it healthy and filled with vitamins B, C, and E!
Ingredients:  Serves 4
4 Slices Bacon Chopped
1 Tablespoon Butter
1 Cup Chopped Onion
1 Tablespoon Fresh Thyme
½ Cup Chopped Celery
Sprinkling of Salt and Pepper
1 Quart Low Sodium Chicken Stalk
5 Ears Corn, kernels removed from the cob
1 Cup New or Fingerling potatoes thinly sliced
½ Cup Non Fat Half and Half
1/3 cup Green Onion thinly sliced

Method:
Sauté bacon over medium/high heat until crisp; remove from pan and set aside.
Pour off the bacon fat and add 1 Tablespoon butter to the pan.
Add the onion, thyme, celery, salt and pepper; cook over medium heat until the onions become translucent.
Add the chicken stock and bring to a boil over high heat.
Add the potatoes and corn; reduce heat to medium and simmer for 20 minutes.
Add the half and half and blend until chunky.
Top with sliced green onions and bacon when serving.










1 comment:

  1. Hooray! Thanks for playing #Food52sday @KC! Love it:)

    ReplyDelete