Unlike the soup Nazi from old days of Seinfeld, who withheld soup, I offer a yummy soup for a quick dinner. Tonight is one of the evenings that my husband and I will head to the gym after he gets home from work. That means a quick light meal before we head out the door or something we can eat when we get home. So today was new recipe day. This corn chowder went together in about an hour. Pretty easy stuff.
The original recipe is from my good old Better Homes & Garden cookbook. I have an original version circa 1980. It is torn, tattered, and stained and tells the story of how much cooking I’ve done over the years using this little cooking bible. A few years ago I asked for an updated version for Christmas. Many of the recipes in the newer edition have been updated to conform to our lighter style of cooking eating in the 21st century. Now that’s a good thing, but sometimes I just can’t help myself and gravitate back to the old “bible,” but one great thing about the newer version is the inclusion of nutritional information. So without further ado, here is that chowder from the newer book that checks in at 192 calories per one cup serving. I did substitute 1% milk for the whole milk so my version is probably slightly less in calories. (and there is also a corn and crab variation) Served with some warm bread or crostini and a salad and you’re on your way to a light yet comforting meal.
Easy Corn Chowder
- 1 tbsp olive oil
- ½ cup chopped sweet peppers (green , red or yellow)
- ½ cup chopped onion
- 3 cups frozen corn
- 14 oz chicken broth (homemade or canned)
- 1 clove garlic minced
- 1 cup cubed red potato
- 1½ cup milk
- 2 tbsp. flour
- ¼ tsp salt (or to taste)
- 1/8 tsp ground pepper
- 3 slices cooked bacon, crumbled
- Sauté onion and peppers in olive oil until soft. Add garlic, cooking one or two minutes more.
- Add corn and broth and bring to boil; reduce to simmer and cook 10 – 15 minutes or until vegetables are tender.
- Add flour, salt and pepper to cold milk and whisk together. Slowly add to corn mixture and cook over medium heat, stirring occasionally until thickened and bubbly.
- Continue cooking one or two additional minutes.
- Add bacon.
- Garnish with chopped fresh parsley if desired.
For Corn/crab chowder: Substitute 6 oz crabmeat for the bacon. Note: for a richer soup, use cream instead of milk, and/or added grated cheddar or swiss cheese. Makes 10 servings.
Have a favorite soup recipe? I’d love to hear from you!