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Corn Chowder
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Recipe Filed Under
Turkey, Vegetable, Potato, Corn, American, Easy, Healthy, Soup

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    • Corn makes a sweet and satisfying soup. The potatoes help to thicken the broth without adding any fat. Top it off with low-fat cream cheese to give this soup its sinful texture that is so rich and thick, they won't believe it's not made with heavy cream. Use the flour for a thick heavy soup or skip it if you want a lighter texture.

    Ingredients

    Serves:

    Directions

    Heat a large stock pot over medium-high heat. Add the oil. When the oil is hot, add the onions and bacon. Cook 5 to 6 minutes until the onions begin to soften but do not brown. Add the flour and cayenne or paprika if using. Cook an additional 2 to 3 minutes stirring continuously until the flour coats the onion and starts to stick to the bottom of the pan without browning. Decrease heat if necessary.

    Add the potatoes, half the corn and the stock. Bring to a boil. Cover and simmer 15 to 20 minutes until the potatoes are tender. Add the cream cheese and skim milk. Blend until smooth with a stick blender or blend in a food processor. Stir in remaining corn and season with additional salt and pepper to taste. Sprinkle with chives and serve immediately.

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    2 Comments

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    sfstiles

    My family loves this recipe. I did make two changes by adding one more potatoe and I use a 5oz package of creme cheese.

    December 27 2010 at 12:03 PM Report abuse rate up rate down Reply
    1 reply to sfstiles's comment
    Simone

    what does the cream cheese do?

    October 28 2011 at 2:34 PM Report abuse rate up rate down Reply

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