Janet’s Low Fat New England Corn Chowder

  • 1 (1/2-inch) cube bacon, sliced across into 1/4 inch lardons
  • 1-2 tsp extra virgin olive oil
  • 1 small-medium onion, diced
  • 1/2 large green pepper, cubed (optional)
  • 1 or 2 carrots, cubed or thinly sliced
  • 2-3 medium red or Maine-type potatoes, 1/2 inch cubes
  • 1 bay leaf
  • 1 1/2 cups water
  • 2 cups (one 15-oz. can) cream style corn
  • 7 oz or more frozen yellow corn
  • 3 1/2 cups skim milk
  • 2-3 pinches dried cilantro
  • 2 Tbsp fresh parsley or 1 Tbsp dried
  • White pepper to taste
  • 2 Tbsp arrowroot powder or 2 Tbsp flour plus 2 Tbsp water to make thickening paste

In a 6 quart, heavy-bottomed pot, cook bacon until fat is melted and bacon is crisp. Remove bacon with slotted spoon, drain on paper towel, and reserve.  Wipe out pot with paper towel. Return pot to medium heat. When hot, put in olive oil. Add onions and green pepper. Saute, stirring frequently until onions are translucent and peppers are just soft. Add carrots, potatoes, bay leaf and water. Simmer, covered until vegetables are just soft.  Don’t let vegetables boil dry! Add cream style corn and frozen corn plus skim milk.  Stir occasionally. When hot, add the cooked bacon, cilantro, parsley and pepper.  Thicken hot soup with arrowroot or flour paste, Keep hot, but not boiling, until ready to serve– or cool and reheat.  Remove bay leaf if desired. Let individual diners add salt if desired.

Yield: 6-8 Servings

From Cooking in Harmony: Opus II

Gray:  Wow, this was great!  I have been wanting to try a corn chowder sometime, and this one was really good.  It is light and tasty.  The directions weren’t entirely clear, so we used 1 piece of bacon, sliced up, and we didn’t wipe out the pan (the tasty bits looked too good to waste)  but it really wasn’t that much grease.  We also used some cream we had along with the milk to make up the milk quantity.  In the grand scheme of things this is probably lighter than some of our recipes, even with the changes.  We also substituted some cream-style corn that Katie’s grandma had frozen instead of the canned.  This was the last of this that we had, so it made the recipe special as well.  I thought this was good, and I’m looking forward to trying some other corn chowders.

Katie: I agree that this was a great recipe! It turned out so well. I added a bit more fat at the end, as I did not want to make a flour slurry. Flour slurrys often leave an uncooked flour taste in what you are making, so I made a roux with a little oil and flour, cooked it, and then added to the chowder slowly, stirring it in. It thickened up nicely, without the uncooked flour taste. It was very nice to use my grandmother’s frozen cream style corn in the chowder. I have used a lot of them making corn pudding, but it made the last one more special to use it in this new and different way. This recipe wasn’t very hard to make and turned out great! It is a nice hearty chowder and could be eaten as a meal, a side, or as the main dish with a different side. It is versatile. This one’s a keeper!

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1 Response to Janet’s Low Fat New England Corn Chowder

  1. Pingback: Alton Brown’s Better-Than-Granny’s Creamed Corn | A New Recipe Each Week

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