Light Corn Chowder Recipes

SIMPLE CORN CHOWDER

Steps:

• Coat a large saucepan with cooking spray. Add onion; cook and stir over medium heat for 4 minutes or until tender. Add 4 cups corn; cook and stir until corn is softened, about 5 minutes. Add 2 cups broth; bring to a boil. Reduce heat; cover and simmer for 10 minutes or until corn is tender. Cool slightly. , In a blender, process soup in batches until smooth; return all to the pan. Add the red pepper, rosemary, thyme, pepper, cayenne and remaining corn and broth; cook and stir for 10 minutes or until the corn is tender.

EASY CORN CHOWDER I

Steps:

• In a large saucepan over medium heat, saute the bacon and onions together until onions are tender, about 7 minutes. Add the corn, potatoes, soup, milk, and salt and pepper. Raise heat to high and bring to a boil. Reduce heat to low, cover and simmer about 25 to 35 minutes or until the potatoes are tender, stirring occasionally.

BOBBY'S LIGHTER CORN CHOWDER

Steps:

• Spray a large nonstick saucepan with nonstick spray and set over medium-high heat. Add the bacon and cook until browned, 2 - 3 minutes. Transfer the bacon to paper towels to drain.
• Add the onion and jalapeno to the saucepan. Cook, over medium-high heat, stirring occasionally, until the onion is tender, about 5 minutes. Stir in the flour; cook 1 minute. Add the broth, potatoes, and salt; bring to a boil. Reduce the heat and simmer, covered, until the potatoes are tender, about 12 minutes. Add the corn, milk, half-and half. Cook 1 minute. Remove from the heat. Stir in the cheese and cilantro; sprinkle with the bacon.

LIGHT CORN CHOWDER

Steps:

• Cook bacon in a stock pot until crisp. Take bacon out and drain. Reserve 1 tablespoon of the drippings in the stock pot.
• Add the onions to the drippings. Cook until translucent - about 5 minutes. Add frozen corn, carrots, parsnips, cauliflower, and broccoli. Cook while stirring for 2 minutes, then add the bay leaf, thyme, salt, pepper, and stock. Bring to boil and reduce to a simmer for 15 minutes.
• In a separate pan, sauté the red pepper in water over medium heat for about 4 minutes. Add garlic. When garlic is fragrant, add creamed corn. Cook while stirring for another minute.
• Add the creamed corn mixture and bacon to the stock pot. Cook for 5 minutes. Serve.

SUMMER CORN CHOWDER

Steps:

• Melt butter in a large pot over medium heat. Add the onion and bacon and cook, stirring frequently, until onion has softened and just starting to brown around edges, about 8 - 10 minutes.
• Add in the flour and garlic and cook 1 1/2 minutes. While whisking, slowly pour in 5 cups water or broth.
• Bring mixture to a boil, stirring constantly, then stir in corn kernels and potatoes. Add in thyme and bay leaf and season with salt and pepper to taste.
• Bring to a light boil, then reduce heat to medium-low and allow to simmer, stirring occasionally, until potatoes are tender, about 20 minutes.
• Remove bay leave then transfer 2 1/2 cups of the chowder to a blender and blend until smooth.
• Stir the mixture back into the pot then stir in half and half and honey. Sprinkle each serving with chives and optional cheddar.