Best Lighter Corn Chowder Recipes

LIGHTER CORN CHOWDER image

Yield 8 bowls

Number Of Ingredients 12

3 ears corn, husks and silks removed
1 tbspn butter
1 onion, finely chopped
3-4 slices bacon, halved lengthwise, then cut into 1/4 inch pieces
2 tsp minced fresh thyme (or 1 tsp dried thyme)
salt & pepper
1/4 cup all purpose flour
5 cups water (I added an extra cup of chicken broth)
3/4 lb red potatoes cut into 1/3 inch pieces
1/4 cup non fat half & half (CI says 1 cup full fat)
sugar if needed
3 tbsp fresh basil

Steps:

1) using chef's knife or corn stripper, cut kernels from corn; transfer to bowl and set aside (5-6 cups kernels). Hold cobs over second bowl and using a peeler firmly scrape the remaining pulp on cobs into bowl (should have about 2 cups pulp). Transfer pulp to center of a clean kitchen towel and set in a bowl. wrap towel tightly and squeeze tightly until dry. Discard pulp and set corn juice aside (about 2/3 cup). 2. Melt butter in dutch oven over med heat; add onion, bacon, thyme, 2 tsp salt; 1 tsp pepper; cook, stirring frequently until onion is softened and edges are beginning to brown. 8-10 min. stir in flour and cook, stirring constantly for 2 min. Whisking constantly, gradually add water and bring to a boil. Add corn kernels and potatoes. Return to simmer; reduce heat to med-low and cook until potatoes are softened 15-20 min. 3. Process 2 cups chowder in blender until smooth 1-2 min. return puree to chowder; add half and half and return to simmer. remove pot from heat and stir in reserved corn juice. Season with salt, pepper and up to 1 tbsp sugar (if corn isn't sufficiently sweet). Serve, sprinkling w basil

A Lighter Corn Chowder image

Provided by Mindi Bunch

Categories Chowders

Time 25m

Yield 3 Bowls

Number Of Ingredients 7

1 (14 1/2 ounce) can reduced-sodium chicken broth
1 (10 ounce) package frozen whole kernel corn
1 cup chopped onion
1/2 cup chopped sweet pepper (try red, green, or both)
1/8 teaspoon black pepper
1 (12 ounce) can evaporated skim milk
1/4 cup all-purpose flour

Steps:

Combine broth, corn, onion, sweet pepper, and black pepper in medium saucepan. Bring to boiling; reduce heat. Simmer, covered, about 5 minutes or until veggies are tender.
In a small mixing bowl, stir together milk and flour. Stir into broth mixture. Cook & stir until thick and bubbly. Cook stirring constantly 1 minute more.

Nutrition Facts : Calories 269.2, Fat 2.1, SaturatedFat 0.6, Cholesterol 4.5, Sodium 178, Carbohydrate 50.7, Fiber 4.2, Sugar 16.4, Protein 16.4