To capture the freshness of yellow jewel-like corn without the fuss of shucking ears or cutting kernels off the cob, use packages of frozen baby gold and white corn. This chowder is so wonderfully sweet with the frozen corn that our taste testers gave it our highest rating.
Prep: 2 minutes; Cook: 14 minutes
2 bacon slices
1/2 cup refrigerated prechopped celery, onion, and bell pepper mix
2 (16-ounce) packages frozen baby gold and white corn, thawed and divided
2 cups 1% low-fat milk, divided
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
3/4 cup (3 ounces) reduced-fat shredded extra-sharp cheddar cheese (such as Cracker Barrel)
Freshly ground black pepper (optional)
How to Make It
Cook bacon in a Dutch oven over medium heat until crisp. Remove bacon from pan; crumble and set aside. Add celery mixture and 1 package corn to drippings in pan; sauté 5 minutes or until vegetables are tender.
Place remaining 1 package corn and 1 cup milk in a blender, and process until smooth. Add pureed mixture to vegetables in pan; stir in remaining 1 cup milk, salt, black pepper, and cheese. Cook over medium heat (do not boil), stirring constantly, until cheese melts. Ladle chowder into bowls. Top each serving evenly with reserved crumbled bacon. Sprinkle with additional black pepper, if desired.
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Good soup! I do not own a food processor, so my soup was a bit chunkier than the picture. I also used fresh corn off the cob instead of the second bag of frozen corn. I would suggest adding a jalapeño or something else for a bit more spice and will do so in the future.
a very yummy and easy to make soup. I let it cook a little longer just to make sure the flavors blend, and because the boyfriend loves bacon I crumble extra for him. I could make this once a week. it may have become my favorite soup!
I normally steer clear of corn chowder because of the fat/calories so I was excited to see a recipe that was low in both. Instead of the pre-mixed and chopped vegetables I used half a cup each of finely chopped celery and onion (used a food processor) and one whole jalapeno. The jalapeno worked great to add spice but wasn't too overpowering, at least not for me. I also used skim milk instead of 1% and it was fine. I highly recommend this recipe. It seemed more like 4 servings than 6.
This was wonderful. Made some changes to my liking. Doubled recipe, added about 2 cups of chicken stock and 2 cups of SKIM milk. Puree milk and corn WELL so it's nice and smooth. I broiled a jalapeno pepper until black then removed skin and chopped fine. This adds tons of flavor without heat. Left out other peppers. Used regular sharp cheddar not light and added carrots to celery/onion mix. We could not stop eating this! Would make it again tommorow.
I love this soup! to take it up a notch, i add a couple red skin potatoes, cubed and some crab! Delicious. I also like to add some heat so it's a spicy crab and corn chowder. The additions make it heartier for a nice meal and I make this all the time. Pair with a salad and your done!
I really like this soup. I added what I had in the fridge instead of the veggies that they asked for. I had already cooked asparagus that I chopped up and green onions. No celery or peppers, but I think you could use any veggies you want in this recipe. I ended up with about a cup of the veggies instead of 1/2 cup, which made it a very chunky soup. I ate this for lunch by itself and will definitely make again.
I hate to give this one star as I altered the recipe by using fresh corn...I thought fresh corn would make it better? But overall, the texture of the soup was really bad. I didn't enjoy it and threw out the leftovers.
Wonderful on a cold night. I made this soup for my husband and one of his friends and they both had seconds. I bought the frozen corn seperately (a bag of yellow and a bag of white) instead of a mix of yellow and white together. I will do the mix next time.
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