Traditional corn chowder is usually prepared with excess cream and butter. My version uses evaporated milk, and you’ll be surprised at how creamy and rich the soup tastes. Charring the corn gives the soup a fresher flavor.
1. Lightly coat a nonstick skillet with cooking spray and set over medium heat. Sauté the corn for about 8 minutes, stirring often or just until lightly browned. Purée half of the corn in a small food processor. Combine the puréed corn with the whole corn in a small bowl and set aside.
2. Add the oil to a large, nonstick pot and set over medium heat. Add the onion and garlic and sauté for about 4 minutes. Add the red pepper and sauté for another 2 minutes. Add the potato, stock, chili sauce and corn mixture. Bring to a boil, then reduce the heat to low and simmer, covered, for about 15 minutes or until the potato is tender.
3. Whisk together the flour and milk in a small bowl and gradually add to the soup. Add the salt and pepper. Simmer, stirring occasionally for 3 minutes or until slightly thickened and heated through. Serve in bowls, and garnish with parsley.
2 cups corn niblets (canned or fresh)
1 1/2 tsp vegetable oil
1 cup chopped onion
1 1/2 tsp finely chopped garlic
1/2 cup chopped red bell pepper
1 cup peeled and diced potato
2 1/2 cups chicken stock
1/2 tsp hot chili sauce (or finely chopped jalapeño pepper)
2 tsp all-purpose flour
1 cup canned evaporated milk (2%) pinch of salt and pepper
3 Tbsp chopped parsley
Nutritional Analysis per Serving
Protein 10 g
Fat 3.7 g
Saturated Fat 0.9 g
Carbohydrates 35 g
Cholesterol 5 mg
Sodium 565 mg
Fiber 3.9 g
Prep Time: 15 minutes
Cook Time: 30 minutes
Make Ahead: Prepare up to a day in advance and reheat gently.
Nutrition Watch:Corn is a good source of pantothenic acid. This B vitamin is necessary for the metabolism of carbohydrates, protein and lipids. This is great for when you are stressed.