Dinner

Corn chowder, CooksCountry Test Recipe is for Dinner.

Corn chowder, CooksCountry Test Recipe takes several minutes to prepare.

Corn chowder, CooksCountry Test Recipe takes several minutes to cook.

Corn chowder, CooksCountry Test Recipe makes 8 servings.

The ingredients for Corn chowder, CooksCountry Test Recipe are:

6 ears corn
2 (15-ounce) cans whole kernel corn, drained
5 cups low-sodium chicken broth
3 slices bacon, chopped fine
1 onion, chopped
Salt and pepper
1 pound red potatoes, scrubbed and cut into ½-inch chunks
1 cup heavy cream
4 scallions, sliced thin

Here is how you make Corn chowder, CooksCountry Test Recipe:

1. PREP CORN Cut kernels from ears of corn; reserve kernels and cobs separately. Puree canned corn and 2 cups broth in blender until smooth.2. SAUTÉ VEGETABLES Cook bacon in Dutch oven over medium heat until crisp, about 8 minutes. Using slotted spoon, transfer bacon to paper towel-lined plate; reserve. Cook onion, corn kernels, ½ teaspoon salt, and ¼ teaspoon pepper in bacon fat until vegetables are softened and golden brown, 6 to 8 minutes.3. ASSEMBLE SOUP Add potatoes, corn puree, remaining broth, and reserved corn cobs to Dutch oven and bring to boil. Reduce heat to medium-low and simmer until potatoes are tender, about 15 minutes. Discard cobs and stir in cream, scallions, and reserved bacon. Season with salt and pepper. Serve. (Soup can be refrigerated in airtight container for 3 days.)Test Kitchen Technique: Clean ShaveRather than balancing corn ears on end to remove all of the kernels, we clear just one side and continue the job on a stable surface.Step 1: Show kernels being cut off standing cob with chef’s knife.Caption 1: Cut the kernels from one side of the ear.Step 2: Show kernels being cut off cob lying on cutting board, flat side down.Caption 2: Beginning with the flat side of the ear on the cutting board, cut off remaining kernels.Number of Servings: 8Recipe submitted by SparkPeople user JOYELYSE.

The nutritional information for Corn chowder, CooksCountry Test Recipe is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 329.0

• Total Fat: 14.8 g
• Cholesterol: 44.2 mg
• Sodium: 1,210.3 mg
• Total Carbs: 40.2 g
• Dietary Fiber: 4.8 g
• Protein: 13.9 g