Cream-Style Corn Chowder
One of my favorite things to do in the kitchen is to take one of my tried-and-true recipes and change it around to feature different ingredients or, in some cases, to make it healthier (see note below). And that's exactly what I've done here with my Potato Corn Chowder. I've cut the number of potatoes required and have swapped out the heavy cream altogether. This version of the corn chowder is still satisfyingly creamy but much friendly on the waistline!
As with the other version of this soup, feel free to supplement the soup with shredded white cheddar cheese and crumbled bacon. Or, for another twist, add diced fresh clams... and bacon.
I know... I know... I'm pushing bacon on you even though I'm attempting to give you a healthier version of my corn chowder. What can I say?
I heart bacon.
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Cream-Style Corn Chowder
Feel free to supplement the soup with shredded white cheddar cheese and crumbled bacon. Or, for another twist, add diced fresh clams... and bacon.
Ingredients
- 8 tablespoons unsalted butter
- 1 large onion, chopped
- 8 cloves garlic, minced
- 4 large russet potatoes, peeled and diced
- 4 cups water
- 3 14.75-ounce cans cream-style corn (no salt added)
- 3 cups 1% milk
- 1 1/2 cups fresh parsley, chopped
- Salt and pepper, to taste
Instructions
- In a large pot, melt the butter over low heat. Once the butter has melted, add the onion, garlic, and potatoes. Stir to coat the vegetables thoroughly.
- Raise the heat to medium. Cover and cook the vegetables for 20 minutes, stirring frequently.
- Add the water. Bring mixture to a boil. Lower the heat to medium and simmer, uncovered, until the potatoes are fork-tender.
- Add the canned corn and milk. Simmer for 15 minutes.
- Add the chopped parsley. Season with salt and pepper, to taste. Simmer for another 5-10 minutes before serving.
Notes:
Please be aware that I am not a registered dietitian or nutritionist.
© Taste As You Go | All Rights Reserved.
Note: Please be aware that I am not a registered dietitian or nutritionist.
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