lightened up corn chowder

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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.

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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.

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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.

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2 Responses to “lightened up corn chowder”

  • Sara Says:

    Wow, this looks delicious! I love your site and the photographs are beautiful :) Congrats on ATK featuring you on their website!

  • Lisa Roney Says:

    Just made the soup and it was delicious. Rather than taking some out to blend I used my immersion blender somewhat lightly on the whole batch while it was in the pot.

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