lightened up corn chowder

Lightened Up Corn Chowder

Normally if I want to give visitors a taste of New England, I like to take them to Atlantic Fish Company for some clam chowder, but my sister has never been a fan. She generally doesn’t like dairy products in her soups and sauces, which is her loss. But when I found out that she actually really likes corn chowder, I knew I had to make it for her. I’ve been wanting to make this recipe from Cook’s Illustrated since my July/August edition arrived and the corn at the farmer’s market looked amazing, so this was all perfect timing.

Corn Husks

Corn and Corn Husks

This corn chowder recipe has less dairy than many recipes, which allows the corn flavor to shine through better, while the bacon adds a salty, sweet smokiness. The red potatoes give the soup a little more substance and then part of the chowder is pureed, so you still get a nice creamy bowl of chowder even without heavy cream. The fresh thyme and basil round out the chowder into one tasty bowl of late summery goodness.

Corn on the Cob

Corn Kernels off the Cob

The soup does take a little longer to make than I’d like, but it’s well worth the time and effort. Grab a friend or sweetie to help you shuck the corn, prep the cobs, and dice the potatoes, and you’ll be digging into the chowder in no time. A fancy handy dandy corn stripper will make the process go even faster. If you’re using a knife to take the corn off the cob, just be careful that you only remove the part of the corn kernel sticking out of the cob – you don’t want the fibrous stuff at the base.

Corn Chowder


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