Made with fresh corn
Instructions
1.1. One at a time, stand 4 ears of corn on end in a bowl and, following the illustration below, use a paring knife to remove the kernels (you should have about 3 cups). Reserve the cobs and kernels separately and set aside. Grate the kernels from the remaining 6 ears of corn on the large holes of a box grater into a separate bowl. Firmly scrape the pulp from all of the cobs with the back of a butter knife into the bowl with the grated corn (you should have 2 generous cups of kernels and pulp).
2.2. Cook the bacon in a large Dutch oven over medium-low heat, stirring occasionally, until the fat is rendered and the bacon is crisp, about 8 minutes. Add the onion and ? teaspoon salt; cover and cook until the onion has softened, 8 to 10 minutes. Stir in the garlic and cook until fragrant, about 30 seconds. Stir in the flour and cook, stirring constantly, about 2 minutes. Whisking constantly, gradually add the chicken broth. Add the potatoes, bay leaf, thyme, milk, and grated corn mixture. Bring to a boil over medium-high heat; reduce the heat to medium-low and simmer until the potatoes are almost tender, about 10 minutes.
3.3. Stir in the reserved corn kernels and half-and-half; continue to simmer until the corn kernels are tender yet still slightly crunchy, about 5 minutes longer. Discard the bay leaf. Stir in the parsley, and season with salt and pepper to taste. (The chowder can be refrigerated in an airtight container for up to 2 days. Warm over low heat until hot; do not boil.)
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Serving Size: 1 Serving (415g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 351 | ||
Calories from Fat: 198 (56%) | ||
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Amt Per Serving | % DV | |
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Total Fat 22g | 29 % | |
Saturated Fat 13g | 65 % | |
Monounsaturated Fat 6.2g | ||
Polyunsanturated Fat 1.5g | ||
Cholesterol 63.1mg | 19 % | |
Sodium 410.8mg | 14 % | |
Potassium 676mg | 18 % | |
Total Carbohydrate 34g | 10 % | |
Dietary Fiber 4.8g | 19 % | |
Sugars, other 29.2g | ||
Protein 10.3g | 15 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 351
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