Reduced Fat Corn Chowder
- 10 ears corn (kernels cut...about 7 1/2 cups corn)
- 1/4 c flour
- 2 slices bacon, chopped fine
- 1 onion, chopped fine
- salt & pepper
- 2 minced cloves of garlic
- 3 3/4 c chicken broth
- 1 3/4 cups 1 percent low fat milk
- 10 oz. red potatoes, unpeeled, cut into 1/2 inch pieces
- 1 tsp. minced fresh thyme
- 1 bay leaf
- 1/3 c half and half
- 2 T minced fresh chives
Process corn kernels in food processor ;until smooth. Strain liquid off corn and use the liquid! Whisk corn liquid with flour until no lumps remain.
Cook bacon until crisp in dutch oven over medium heat. Reduce heat to low and add onion, 1 tsp salt and 1/2 tsp pepper, cook until soft. Add garlic and cook until fragrant. Add corn liquid, stirring constantly, until thickens to paste like consistency. Slowly whisk in broth until incorporated. Cook about 5 minutes.
Add milk, potatoes, thyme, and bay leaf and bring to boil. Reduce and simmer for 7 min. Add remaining corn and half and half and return to simmer. Simmer until kernels are tender yet firm about 10-12 minutes. Discard bay leaf and stir in chives. Season with salt and pepper to taste.