7/18/10

Summer Corn Chowder

Courtesy of Parents, August 2010

6 ears fresh corn
salt and pepper
4 slices bacon, chopped into 1/4-inch pieces
1 onion, chopped
4 cups low-fat milk
1 Tbsp cornstarch
1/4 cup sliced green onion (only green part)

Shuck corn and cut the kernels off, set aside. Put the cobs, 1 cup water and a sprinkle of S&) in a 4-qt pot with a tight fitting lid over med-high heat. Bring to a boil, then turn to low, cover and cook 20 minutes.

Meanwhile, in a large skillet over med. heat, cook bacon until it begins to brown, about 4-6 minutes. Add onion and cook, stirring occasionally, until soft, about 5 minutes.

Remove cobs from stock and discard. Add the milk, corn kernels, bacon and onion to the stock and bring to a boil. Cook, uncovered, stirring frequently until corn is tender, about 10 minutes.

Whisk the cornstarch in 2 Tbsp water until smooth. Add to the soup, stir until thickened, about a minute. Garnish with green onion.

SHORE STYLE:
Add 1 cup chopped scallops or 1 cup small (or chopped) peeled shrimp to simmering soup, about 5 minutes after adding the corn.

MEXICAN ACCENT:
Along with corn kernels, add 1 large copped tomato and chopped jalapeno (or a few dashes of Tabasco sauce) To serve, top each bowl with grated cheese and garnish with fresh chopped cilantro instead of green onions.

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