Real Recipes From Real Home Cooks ®

corn chowder (a light recipe)

★★★★★ 1
a recipe by
Sharon Colyer
Louisville, KY

This recipe is from Better Homes and Gardens - Family Favorites Made Lighter. My husband usually makes this. We haven't made any homemade soups, yet this year. I am getting anxious to do so. Enjoy!

★★★★★ 1
serves Makes 4 servings
prep time 40 Min
cook time 30 Min
method Stove Top

Ingredients For corn chowder (a light recipe)

  • 4 md
    ears fresh corn or 1 (10 oz) package frozen whole kernel corn
  • 1/2 c
    cubed, peeled potato (1/2 medium)
  • 1/2 c
    onion, chopped (1 medium onion)
  • 1/3 c
  • 1 tsp
    instant chicken bouillon granules
  • 1/4 tsp
    dried thyme
  • 1/8 tsp
    white or black pepper
  • 1 1/2 c
    skim milk
  • 2 Tbsp
    nonfat dry milk powder
  • 2 Tbsp
    all-purpose flour
  • 1/4 c
    skim milk
  • 1 Tbsp
    cooked bacon pieces

How To Make corn chowder (a light recipe)

  • 1
    If using fresh corn, use a sharp knife to cut off the kernel tips from the ears of corn, then, scrape the cobs with the dull edge of the knife. (You should have 2 cups of corn.)
  • 2
    In a large saucepan combine fresh or frozen corn, potato, onion, water, bouillon granules, and pepper. Bring to a boil; reduce heat. Cover, and simmer, about 10 minutes, or until corn and potatoes are just tender, stirring occasionally. Stir in the 1 1/2 cups of milk.
  • 3
    In a small mixing bowl, stir together, the dry milk powder and flour. Gradually, stir in the remaining 1/4 cup milk, until smooth. Stir the milk-flour mixture into the corn mixture. Cook, and stir, until mixture is thickened and bubbly. Cook, and stir, for 1 minute more. Ladle into soup bowls. Sprinkle with bacon pieces. Makes 4 servings.