Corn+Chowder

Corn Chowder Soup

Corn Chowder Recipe
Remove silks from corn. Cut off kernels of corn by breaking each ear in half and standing the ears up on a flexible cutting mat or a cutting board lined with plastic wrap. Using a sharp knife, scrape the corn kernels off in long downward strokes. When finished, gather kernels up and dump into a bowl. Reserve two of the cobs; discard the other two.
 * 4 ears of fresh corn, husked
 * 3 strips of center-cut (40% less fat) bacon, cut into 1/2-inch pieces
 * 1 medium vidalia or yellow onion, finely chopped
 * 1 jalapeno pepper, seeded and diced finely
 * 1/4 cup red pepper, seeded and diced
 * 1 tsp. kosher salt
 * 1 tsp. freshly-ground black pepper
 * 3 cups vegetable stock or low-sodium chicken broth
 * 2 medium Yukon Gold or Russet potatoes, peeled and diced

Heat a large dutch oven or soup pot over medium heat. Add the bacon and cook until crisp, about 3 to 5 minutes. Remove the bacon with a slotted spoon and set aside to drain on a plate lined with paper towels. Leave bacon fat in the dutch oven.

Place the chopped onion, jalapeno pepper and red pepper in the dutch oven and cook until onion is soft, about 3 to 5 minutes.

Add the salt and pepper. Raise the heat to medium high. Add the broth, potatoes, corn and corn cobs to the pot. Bring to a boil, then turn heat down to medium low and allow to simmer 15 minutes or until the potatoes are fork tender.

Use an immersion blender to puree three-quarters of the soup mixture or transfer three-quarters of the soup mixture to a blender (in batches, if necessary) and puree until thick and smooth. Return to the soup pot to warm through. Serve, topped with bacon.

Makes 6 servings.

Per serving: 171 calories, 5 g fat (1 g saturated fat), 6 mg cholesterol, 27 g carbohydrate, 3 g fiber, 8 g protein, 4% vitamin A, 36% vitamin C, 2% calcium, 7% iron