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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (471g) Recipe makes 4 servings |
||
| Calories 286 | ||
| Calories from Fat 45 | (15%) | |
| Amount Per Serving | %DV | |
| Total Fat 5.0g | 7% | |
| Saturated Fat 1.0g | 5% | |
| Monounsaturated Fat 1.9g | ||
| Polyunsaturated Fat 1.7g | ||
| Trans Fat 0.0g | ||
| Cholesterol 5mg | 1% | |
| Sodium 293mg | 12% | |
| Potassium 915mg | 26% | |
| Total Carbohydrate 55.7g | 18% | |
| Dietary Fiber 7.3g | 29% | |
| Sugars 12.8g | ||
| Protein 12.6g | 25% | |
Oprah's Corn Chowder
By: Braunda
Jun 14, 2002
Low-fat, good chowder. We have had this several times hubby just loves it.
SERVES 4
Ingredients
- light vegetable oil cooking spray
- 1 cup chopped onion
- 6 cups fresh corn (12 ears, with any milk collected when removed from the cob)
- 3 cups chicken stock
- 1/2 cup chopped red bell pepper
- 1/2 teaspoon chopped fresh rosemary
- 1/2 teaspoon dried thyme
- 1/8 teaspoon ground black pepper
- cayenne pepper
- 1 tablespoon chopped fresh basil
Directions
1
Spray sauce pan with the cooking spray.2
Sauté the onion for about 5 minutes.3
until translucent.4
Add 4 cups of the corn and sauté for 4-5 minutes, until it softens a bit.5
Add 2 cups of chicken stock and cook until the corn can be mashed easily with a fork, about 20 minutes.6
Put the contents of the pan into a blender and puree until smooth.7
Pour the puree back into the saucepan heat on medium-low.8
Add the bell pepper, rosemary, thyme, black pepper, cayenne pepper and the remaining 1 cup chicken stock and 2 cups corn.9
Stir and cook for about 10 minutes, until the chowder is thick and creamy.10
Top with basil.
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Chicken and Bacon Corn Chowder
Browse similar recipes by category
- Course > Lunch/Snacks
- Course > Soups > Chowders
- Main Ingredient > Vegetables > Corn
- Preparation > Time to Make > < 60 mins
- Preparation > Equipment > Stove Top
- Occasion > Seasonal > Spring
- Occasion > Seasonal > Summer
- Occasion > Novelty > Celebrity
- Dietary > Lighter Fare > Healthy
- Dietary > Low in... > Low Fat
- Dietary > Low in... > Low Sodium
- Dietary > Low in... > Low Cholesterol
- Dietary > Low in... > Low Sat. Fat
- Dietary > Low in... > Low Calorie
- Dietary > Low in... > Low Protein
Featured Reviews for This Recipe
From: nikki123
On Mar 21, 2009
Overall, good recipe. A little thick for me so I added extra water. Also, a little light on flavor so I ended up adding some curry powder which made it excellent. Overall, will be making again. Thanks!!
From: Linorama
On Jan 12, 2006
This recipe is a keeper. It's quick to make (I used frozen corn), is nice and creamy without the cream, and tastes wonderful. Thanks!
From: Anu
On Jun 20, 2002
Hearty and wonderful tasting! I used water instead of chicken stock to make this vegetarian, and used green bell peppers and dried rosemary and basil, since that's all I had on hand. I crushed the dried herbs before adding them to the chowder, which really causes the flavours to burst out beautifully! I will definitely make this again; thanks Braunda!
From: cfletcher
On Sep 28, 2005
I made this the other night and it was very easy....very tasty....I used frozen corn....but that was the only change I made. Will definitely make this again as I love a hearty soup that can work as a full meal!
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