Corn Chowder

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iVillage Member
Registered: 03-19-2003
Corn Chowder
Tue, 07-22-2008 - 2:22pm

8 medium ears of corn
4 slices thick cut bacon, cut into 1/2 inch pieces
1 medium onion, finely chopped
2 cloves garlic, minced
3 tbs all purpose flour
3 cups low sodium chicken broth
2 medium red skin potatoes, cut into 1/4 inch pieces
1 tsp minced thyme
2 cups milk
1 cup heavy cream
1 tsp salt
1/4 tsp black pepper
1/3 cup shredded white cheddar cheese

Cut kernels from 4 ears of corn, set aside. Working over a bowl, grate remaining 4 ears of corn on the large holes of a box grater. Scrape pulp from cobs, set aside.

In a pot, cook bacon 6 min. or until crisp. Remove, drain on paper towel lined plate. Add onion to pot and cook 4 min. or until golden brown. Add garlic and cook 1 min. Add flour and stir 2 min.

Whisk in broth. Add potatoes, thyme, milk and grated corn and pulp. Bring to a boil. Reduce heat and simmer 10 min. or until potatoes are tender. Mash potatoes 5 times. Stir in bacon.

Add whole corn kernels and cream and cook an additional 5 min. or until corn is tender. Stir in salt and pepper. Ladle chowder into bowls. Top each serving with a little cheese.


Life's too short to eat fat free cheese!

BabyFoot.jpg picture by cl-daisy526