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Name: Corn Chowder
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: American
Ingredients: 6 ears corn ears corn; 2 15-ounce cans whole kernel corn; 5 cups low-sodium chicken broth low-sodium chicken broth; 3 slices bacon chopped fine; 1 onion chopped; Salt and pepper Salt and pepper; 1 pound red potatoes scrubbed and cut into 1/2-inch dice; 1 cup heavy cream heavy cream; 4 scallions sliced thin

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INGREDIENTS

6 ears corn ; ears corn
2 15-ounce cans whole kernel corn
5 cups low-sodium chicken broth ; low-sodium chicken broth
3 slices bacon ; chopped fine
1 onion ; chopped
Salt and pepper ; Salt and pepper
1 pound red potatoes ; scrubbed and cut into 1/2-inch dice
1 cup heavy cream ; heavy cream
4 scallions ; sliced thin

Servings

INSTRUCTIONS

1. PREP CORN Following the associated image at left, cut kernels from earsof corn; reserve kernels and cobs separately. Puree canned corn and 2 cupsbroth in blender until smooth.

2. SAUT? VEGETABLES Cook bacon in Dutch oven over medium heat until crisp,about 8 minutes. Using slotted spoon, transfer bacon to paper towel-linedplate and reserve. Cook onion, corn kernels, ? teaspoon salt, and ? teaspoonpepper in bacon fat until vegetables are softened and golden brown, 6 to 8minutes.

3. FINISH SOUP Add potatoes, corn puree, remaining broth, and reserved corncobs to Dutch oven and bring to boil. Reduce heat to medium-low and simmeruntil potatoes are tender, about 15 minutes. Discard cobs and stir in cream,scallions, and reserved bacon. Season with salt and pepper. Serve. (Soup canbe refrigerated in airtight container for 3 days.)

4. PREP CORN Following the associated image at left, cut kernels from earsof corn; reserve kernels and cobs separately. Puree canned corn and 2 cupsbroth in blender until smooth.

5. SAUT? VEGETABLES Cook bacon in Dutch oven over medium heat until crisp,about 8 minutes. Using slotted spoon, transfer bacon to paper towel-linedplate and reserve. Cook onion, corn kernels, ? teaspoon salt, and ? teaspoonpepper in bacon fat until vegetables are softened and golden brown, 6 to 8minutes.

6. FINISH SOUP Add potatoes, corn puree, remaining broth, and reserved corncobs to Dutch oven and bring to boil. Reduce heat to medium-low and simmeruntil potatoes are tender, about 15 minutes. Discard cobs and stir in cream,scallions, and reserved bacon. Season with salt and pepper. Serve. (Soup canbe refrigerated in airtight container for 3 days.)

Nutrition (calculated from recipe ingredients)---------------------------------------------- Calories: 407 Calories From Fat: 223 Total Fat: 25.1g Cholesterol: 67.3mg Sodium: 1048.4mg Potassium: 930.9mg Carbohydrates: 37.2g Fiber: 4.1g Sugar: 4.6g Protein: 11.5g

Comments: Cooks Country June 09 pg 8

Author Note: Be sure to save the cobs for the chowder.

NOTES

Alert editor

Corn Chowder

6 ears corn ears corn
2 15-ounce cans whole kernel corn
5 cups low-sodium chicken broth low-sodium chicken broth
3 slices bacon chopped fine
1 onion chopped
 Salt and pepper Salt and pepper
1 pound red potatoes scrubbed and cut into 1/2-inch dice
1 cup heavy cream heavy cream
4 scallions sliced thin

1. PREP CORN Following the associated image at left, cut kernels from earsof corn; reserve kernels and cobs separately. Puree canned corn and 2 cupsbroth in blender until smooth.

4. PREP CORN Following the associated image at left, cut kernels from earsof corn; reserve kernels and cobs separately. Puree canned corn and 2 cupsbroth in blender until smooth.

Comments: Cooks Country June 09 pg 8

Author Note: Be sure to save the cobs for the chowder.

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Nutrition

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Serving Size: 1 Serving (440g)
Recipe Makes: 6 Servings

Calories: 298
Calories from Fat: 135 (45%)

Amt Per Serving		% DV

	Total Fat 15g	20 %
	Saturated Fat 6.9g	34 %
	Monounsaturated Fat 5.3g
	Polyunsanturated Fat 1.6g
Cholesterol 36.7mg		11 %
Sodium 608.3mg		21 %
Potassium 887.7mg		23 %
Total Carbohydrate 35.3g		10 %
	Dietary Fiber 4.6g	18 %
	Sugars, other 30.7g
Protein 9.8g		14 %
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.

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Calories per serving: 298

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