Tuesday, December 9, 2014

{soups-salads-and-salad-dressings} Fresh Corn Chowder

 

Fresh Corn Chowder
I've tasted this soup in a demo and it was quite good.
http://www.schnuckscooks.com/recipe.asp?p=recipe&d=1069
Prep: 25 minutes
Cook: 35 minutes
Serves: 6
Ingredients
6 ears corn, husks and silks removed (This time of year, I'd use frozen kernels)
4 slices hickory smoked bacon, chopped
2 celery ribs, diced
1 medium yellow onion, chopped
2 russet potatoes, peeled and diced
4-1/2 cups whole milk
1-1/2 teaspoons salt
1/2 teaspoon ground white pepper
1 tablespoon unsalted butter
 
Directions
Cut kernels from corncobs, reserving corncobs. You should have about 4 cups kernels.
In 6-quart saucepot, cook bacon over medium heat 7 to 10 minutes or until browned, stirring occasionally. Add celery and onion and cook 7 to 10 minutes or until tender, stirring occasionally.
Add potatoes, milk and reserved corncobs; heat to boiling over high heat. Reduce heat to low; cover and simmer 10 minutes or until potatoes are tender. Discard corncobs; stir in corn kernels, salt and pepper. Cook 5 to 7 minutes or until corn is tender.
With slotted spoon, transfer 1-1/2 cups vegetable solids to blender; puree until smooth. Return pureed vegetables to soup. Add butter and stir until melted. Ladle chowder into soup bowls to serve.
Each Serving: Each serving: about 300 calories, 12g total fat (5g saturated), 30 mg cholesterol, 780 mg sodium, 39g carbohydrate, 4g fiber, 13g protein.
Note from Jodi:  I can't STAND the texture of celery so I personally would use either celery salt or celery seed.  Then I'd cut back on the salt if using the celery salt.  Just my personal preference.
 
 

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Posted by: "Jodi" <tigger63755@charter.net>
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