Cheesy Corn Chowder
Gluten Free Recipes
This Cheesy Corn Chowder is much tastier than cream of potato soup, and the cheese added to this soup makes it an instant hit with the family. If you like spicy foods, add 1/8 teaspoon cayenne pepper to this chowder for extra pizzazz.
4 strips bacon
1 tablespoon olive oil
1/2 cup minced onions
1/4 cup green pepper, minced
1 clove garlic, minced
10 ounce box frozen corn, thawed
2-1/2 cups chicken broth
1 teaspoon salt
1/8 teaspoon pepper
1/4 teaspoon dried oregano
1/4 teaspoon dried thyme
1-1/2 cups half and half
1 tablespoon cornstarch
1/4 cup shredded sharp Cheddar cheese
In a large saucepan, fry the bacon crisp. Drain the fat from the bacon on paper toweling.
Add the oil, onion, green pepper, and garlic to the bacon drippings in the pan. Saute the vegetables slowly for 5 minutes, until they are soft but not browned.
Add the corn, broth, salt, pepper, oregano, and thyme. Bring the mixture to a boil, and then reduce the heat. Cover and simmer for 2 minutes.
In a medium bowl, whisk together the half and half and cornstarch. Stir it into the corn mixture. Cook the soup over low heat, stirring constantly, until the mixture thickens slightly (about 6 minutes). Do not allow the mixture to boil.
Crumble the bacon, and then stir in the bacon pieces and cheese until the cheese is completely melted.
Yield: 4 servings
Calories 305; Fat 20g; Saturated fat: 10g; Cholesterol: 50mg; Sodium: 1,211mg; Carbohydrates 24g; Fiber 2g
Protein 11g; Sugar: 1g
Variation: Corn and Potato Chowder
This recipe makes a hearty and satisfying Corn and Potato Chowder with onions, carrots, celery add to the potatoes and corn. Cayenne spices it up. Use to your preferred taste.
1 teaspoon safflower oil
2 teaspoons dry sherry or water
1-1/4 cup onion, finely chopped
1 cup carrots, thinly sliced
2 celery stalks, thinly sliced
1 bay leaf
2 cups red potatoes, cubed
1 cup vegetable stock
1 cup skim milk
1 cup fresh or frozen corn
Cayenne to taste
Non-fat plain yogurt for garnish, optional
In a large, heavy saucepan, heat oil and sherry or water until bubbling.
Add onion and saute five minutes, stirring frequently to prevent browning. (If mixture appears dry, add 1 to 2-tablespoons water.) Add carrot, celery, bay leaf, potatoes and stock.
Cover pan, bring to a boil and cook over medium heat 10 to 15 minutes, or until potato is tender. Add milk and corn and simmer three minutes, or until corn is tender. Discard bay leaf.
Puree 1-cup soup in a blender, then return to the pot. Season with cayenne. If desired, garnish with a dollop of nonfat yogurt. Yield: 4 servings.