When you think Corn Chowder you think rich and decadent, but it doesn’t have to be. You can cut out a lot of fat and calories by reducing the amount of fat you use and slimming down the dairy. It’s a simple way to make things lighter, yet just as delicious.
I’ve seen many recipes for similar chowders that call for a stick or more of butter, topping it off by adding heavy cream, but in this version you use just enough butter to give it flavor, then utilize the healthier fat in olive oil to get the job done. You also let the onions help in that area as well, as they add a heavenly background flavor. The fat free half and half makes it taste decadent too, but it’s a very pleasant illusion. Fresh corn rounds out this recipe and helps thicken and sweeten the pot.
Sometimes you just have to rethink the way you do things. Lighter doesn’t have to be bad.
What You’ll Need:
4 ears of sweet corn, removed from ear
1 tablespoon of extra virgin olive oil
1/2 tablespoon of butter
1 small red onion, chopped
1 pint of fat free half and half
1 teaspoon of sea salt
Freshly ground black pepper
Cut the kernels off of one ear of corn. Place in the food processor and process until smooth. Set aside.
Cut the kernels of corn off of the remaining three ears of corn set aside.
In a medium sized stock pot saute red onion in butter and olive oil over medium heat until caramelized. Add pureed corn, corn kernels, sea salt and freshly ground black pepper and fat free half and half stir to mix. Bring to a quick boil and then lower heat to simmer and cook covered for 1 1/2 to 2 hours.
Makes about 4 servings.
Notes: The pureed corn helps to thicken the chowder. You could easily make this soup in the middle of winter with frozen corn kernels by processing 1 cup of corn kernels until pureed and also adding 2 cups of frozen corn kernels or by freezing corn during the summer for later use. It’s good either way, but the fresh corn right of the cob really can’t be beat! Also the leftovers are even better the next day!