Corn Chowder

Standard

We have been getting a ton of fresh corn in our CSA box this summer. We have been eating corn on the cob 3-4 times a week and I love it but I needed to switch it up a little. I made this corn chowder and even though its summer time, it still hit the spot. Alyssa declared she wants to eat it for breakfast, lunch, and dinner for the next 160 days. And that was said after the first time I made it that didn’t even have the bacon on top. I decided to add that bit later. She was also very worried Dave was going to take it to work for lunch and not leave enough for her.

Corn Chowder

serves 6

2 Tbs butter

1/2 large onion

6 corn on the cob (or roughly 3 cups frozen or canned corn)

1 cup water

2 Tbs flour

2 cups milk

salt and pepper

3-4 pieces bacon (optional)

Dice onion and place in large pot with butter. Cook over medium until onion is translucent. While that cooking, cut all the corn off the cobs. Add it to the onion with 1 cup of water. Let boil for 20 minutes.

Add milk, salt, and pepper. I would start with 1/4-1/2 tsp salt and go from there depending on your tastes.

Using an immersion blender, blend the soup to desired consistency. I puree it some but still leave lot of chunks.

If adding bacon for garnish, cook bacon until very crispy. Crumble and garnish on top after soup is served in bowls.

Nutritional Information: With addition of bacon in parenthesis

Calories: 150   (167)

Fat: 6 g    (7.2)

Sodium: 192 mg (8%)   (11%)

Carbohydrates: 21.6 g

Dietary Fiber: 2 g

sugar: 6 g

Protein: 5 g    (6.1)

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