Better Corn Chowder
Better for you and better tasting!
Servings: 6
Calories: 272kcal
Ingredients
- 3 strips bacon or 3 T. sesame or olive oil
- 1 red pepper
- 1 yellow onion
- 2 potatoes
- 3 ears sweet corn
- 1 quart chicken or vegetable broth
- 1 c. milk (I use 2% lactose-free; you can also use coconut milk)
- 3 tbsp flour
- 1 tsp Dried thyme
- ½ tsp Smoked paprika
- ½ tsp Salt
- 1 Bay leaf
Instructions
- Dice and brown bacon in a large soup pot (or heat olive or sesame oil in the pot if you wish to omit bacon).
- Dice red pepper and onion and add to the pot.
- Peel and dice potatoes and add to pot.
- Add spices and herbs and saute for a few minutes.
- Pour in broth. Cover and simmer until veggies begin to soften, about 20 minutes.
- While waiting for veggies to soften, cut kernels from shucked ears of corn.
- Add corn to the pot when potatoes are softened. Simmer about 5 minutes more.
- Whisk together milk and flour in a mug or bowl.
- Remove the soup pot from heat.
- Stir several spoonfuls of soup into the milk mixture to temper it, then add the tempered mixture to the soup pot and continue cooking on low heat until the chowder is the desired temperature. Do not boil, as milk may curdle.