April 1, 2011

Creamy Corn Chowder

This is so good.  And healthy too!  It took about an hour from start to finish but that's because I kept re-reading the directions.  I recommend having all of the ingredients ready and chopped before beginning the soup.
This was a nice little success after the last week "of nothing good seeming to come out of new recipes".  I found it on Our Best Bites.  I didn't use the bacon and I ended up with shredded Parmesan cheese on mine because the cheddar was in the freezer. This would probably serve 4. 

Creamy Corn Chowder
2 T. butter
1/4 cup of flour
1 cup of water
2 1/2 cups of milk (I used skim.)
2-3 cloves of grated garlic
2 t. powdered chicken bouillon base
1 small onion, minced (about 1/2 a cup)
2 small potatoes, diced (I used Yukon Gold)
1 1/2 cups of frozen corn or 1 can of corn, drained
1 tsp of each:  salt, pepper, garlic powder, onion powder, Creole Seasoning, paprika
1 cup of shredded cheddar for topping

Melt the butter and then stir in the flour until it forms a ball of dough.  Slowly stir in the water, whisking out all lumps.  Add in milk and bouillon.  Let this come to a simmer, stirring frequently.  After it's simmering, add in the potatoes, onion, and garlic.  Let it cook for about 20 (or until potatoes are tender), but don't let it boil.  Boiling skim milk is never a good thing.  After the potatoes are tender, add the corn and seasonings, letting the corn heat through and the flavors come together.  Top with cheese (and bacon if desired) and serve.
*The website I found this on says that one bowl is only 3 Weight Watchers points.  That makes sense because it's really only vegetables and milk*

1 comment:

  1. "I recommend having all of the ingredients ready and chopped before beginning the soup."

    Mise en place

    French cooking phrase for the day. I likes the new look. :)


Comments make my day!