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CORN - Bacon Jalapeño Corn Chowder :]>
Nb persons: 0
Yield: about 8 cups
Preparation time:
Total time:
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| KATHY'S BACON-JALAPENO CORN CHOWDER The Wichita Eagle 2 bags (16-oz. each) | |
| frozen corn, divided use | |
| 2 slices | center-cut bacon, chopped into |
| quarter-inch pieces | |
| 1 tablespoon | olive oil |
| 1 cup | chopped onion |
| 1 | jalapeno pepper, seeded and diced |
| 2 tablespoons | flour |
| 1 cup | chicken broth |
| 3 to 4 cups | fat-free milk |
| 1 teaspoon | cumin |
| 1 teaspoon | chili powder |
| Salt | |
| pepper to taste | |
Cook the corn according to package directions, omitting salt and fat. Drain and set aside.
In a heavy skillet, cook the bacon until crisp. Add the olive oil, onion and jalapeno. Saute about 5 minutes or until the onion is soft. Sprinkle flour over the mixture in the skillet and cook for 2 to 3 minutes.
Put the chicken broth, half of the corn (1 bag) and 3 cups of the milk in a stockpot. Using a stick blender, puree that corn, broth and milk mixture until smooth. Use a spoon to stir in the other half of the corn and add the bacon-onion mixture. If thinner chowder is desired, add one cup (or more) of milk.
Season with cumin, chili powder, salt and pepper. Continue to cook, stirring frequently, until chowder is hot and thick. Makes about 8 cups.
Per 1-cup serving: 171 calories, 3 fat grams, 197 mg sodium, 33 carb grams, 4.3 fiber grams, 1.5 mg cholesterol, 9.4 grams of protein.
Read more at http://www.philly.com/philly/food/restaurants/20090226_Kathy_Manweiler
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