My corn chowder recipe is from Eating Well's Comfort Foods Made Healthy, by Jessie Price. I have been trying to lose a few pounds, so it was really nice to have this healthy alternative. It was actually very tasty. You couldn't even tell that I used turkey bacon. (It tasted like ham.) Since this is the only corn chowder I have ever made, I have nothing to compare it to. However, I would definitely give it two thumbs up.
Fresh Corn Chowder
1 1/2 teaspoons canola oil
2 slices turkey bacon, diced
1 medium onion, diced
1 stalk celery, diced
1/4 cup all-purpose flour
2 28 ounces of chicken broth
2 cups of frozen corn
2 medium potatoes, peeled and diced
1 1/2 cups low-fat milk
1 teaspoon salt
Freshly ground pepper to taste
1 table spoon bouquet garni
1. Heat oil in a large saucepan over medium heat. Add bacon, onion, and celery. Cook, stirring frequently, until softened and beginning to brown, 7 to 8 minutes. Sprinkle flour over the vegetables and cook, stirring, for 1 minute more. Add broth and bring to a boil, whisking constantly. Reduce heat to low and simmer, uncovered, stirring occasionally, until slightly thickened, about 15 minutes.
2. Add corn kernels, potatoes, milk and salt to the pan. Return to a simmer and cook, uncovered, until the vegetables are tender, 20 to 30 minutes. Season with pepper. Serve garnished with bouquet garni.
NUTRITION INFORMATION: Per serving: 188 calories; 5 g fat (1 g sat, 2 g mono); 14 mg cholesterol; 29 g carbohydrate; 9 g protein; 3 g fiber; 605 mg sodium; 455 mg potassium. Nutrition bonus: Vitamin C (69% daily value), Vitamin A (19% dv). 2 Carbohydrate Servings Exchanges: 1 starch, 1 vegetable, 1 fat
(This marks the start of my cookbook challenge. No more buying cookbooks; More time cooking great recipes! Wish me luck.)