Fresh Corn Chowder
Fresh Corn Chowder requires approximately 1 hour and 15 minutes from start to finish. This recipe makes 6 servings with 200 calories, 9g of protein, and 4g of fat each. For $1.74 per serving, this recipe covers 22% of your daily requirements of vitamins and minerals. Head to the store and pick up turkey bacon, celery, low fat milk, and a few other things to make it today. 48 people have tried and liked this recipe. It is brought to you by Eating Well. A few people really liked this side dish. With a spoonacular score of 81%, this dish is spectacular. If you like this recipe, you might also like recipes such as Fresh Corn Chowder, Fresh Corn Chowder in the Pressure Cooker, and Slow Cooker Fresh Corn Chowder.
Servings: 6
Preparation duration: 60 minutes
Cooking duration: 15 minutes
Ingredients:
1 1/2 teaspoons canola oil
1 stalk celery, diced
2 14-ounce cans reduced-sodium chicken broth
3 medium ears corn, kernels cut from cob (see Tip)
1/4 cup all-purpose flour
2 tablespoons chopped fresh parsley
1 1/2 cups low-fat milk
1 medium onion, diced
Freshly ground pepper, to taste
2 medium potatoes, peeled and diced
1 red bell pepper, diced
1 teaspoon salt
2 slices turkey bacon, diced
Equipment:
sauce pan
whisk
frying pan
Cooking instruction summary:
Heat oil in a large saucepan over medium heat. Add bacon, onion, bell pepper and celery. Cook, stirring frequently, until softened and beginning to brown, 7 to 8 minutes. Sprinkle flour over the vegetables and cook, stirring, for 1 minute more. Add broth and bring to a boil, whisking constantly. Reduce heat to low and simmer, uncovered, stirring occasionally, until slightly thickened, about 15 minutes.Add corn kernels, potatoes, milk and salt to the pan. Return to a simmer and cook, uncovered, until the vegetables are tender, 20 to 30 minutes. Season with pepper. Serve garnished with parsley.
Step by step:
1. Heat oil in a large saucepan over medium heat.
2. Add bacon, onion, bell pepper and celery. Cook, stirring frequently, until softened and beginning to brown, 7 to 8 minutes. Sprinkle flour over the vegetables and cook, stirring, for 1 minute more.
3. Add broth and bring to a boil, whisking constantly. Reduce heat to low and simmer, uncovered, stirring occasionally, until slightly thickened, about 15 minutes.
4. Add corn kernels, potatoes, milk and salt to the pan. Return to a simmer and cook, uncovered, until the vegetables are tender, 20 to 30 minutes. Season with pepper.
5. Serve garnished with parsley.
Nutrition Information:
covered percent of daily need
