CORN CHOWDER WITHOUT CREAM RECIPES

THE BEST CREAMY CORN CHOWDER (WITHOUT THE CREAM!) | JUST A ...

The Best Creamy Corn Chowder (without the cream!) | Just A ... image

I have never been a "corn chowder girl," never appealed to me, never bothered with it. However, while visiting my sister in NH she made this chowder with fresh local corn and I could not stop eating it. The flavor is so different than I thought it would be. Fresh herbs, fresh corn, no cream....lovely. Using fresh corn is absolutely encouraged, and as the summer ends, it is a great time to gather up the end of the season corn and try this. You won't regret it! Wonderful reheated!!

Provided by Allison Hazell @ahazell

Categories Chowders

Prep Time 20 minutes

Cook Time 35 minutes

Yield 4

Number Of Ingredients 10

Ingredients

- light vegetable cooking oil spray
1 cup(s) chopped onion (1 med onion)
6 cup(s) fresh corn kernels (12 ears)
3 cup(s) chicken stock or broth
1/2 cup(s) chopped red bell pepper
1/2 teaspoon(s) chopped fresh rosemary
1/2 teaspoon(s) dried thyme
1/8 teaspoon(s) freshly ground black pepper
- cayenne pepper to taste
1 tablespoon(s) chopped fresh basil

Steps:

Preheat a large, heavy saucepan over medium heat for about 1 minute. Spray it twice with the vegetable oil
Saute the onion for about 5 mins, until translucent. Add 4 cups of the corn and saute for 4 to 5 mins until it softens a bit. Add 2 cups of the chicken stock and cook until the corn can be mashed easily with a fork, about 20 mins.
Transfer the contents of the pan to a blender and puree until smooth. Return the puree to the saucepan over medium low heat.
Add the bell pepper, rosemary, thyme, black pepper, cayenne pepper and the remaining 1 cup chicken stock and 2 cups corn. Stir and cook for about 10 mins more until the chowder is thick and creamy
Garnish w the chopped basil.

SIMPLE CORN CHOWDER RECIPE: HOW TO MAKE IT

Simple Corn Chowder Recipe: How to Make It image

On cool fall days, this thick creamy chowder hits the spot as an appetizer or light lunch. —Nancy Johnson, Connersville, Indiana

Provided by Taste of Home

Categories Lunch

Total Time 35 minutes

Prep Time 25 minutes

Cook Time 10 minutes

Yield 6 servings (about 1-1/2 quarts).

Number Of Ingredients 8

Ingredients

1 medium onion, chopped
6 cups fresh or frozen corn, divided
3 cups reduced-sodium chicken broth, divided
1/2 cup chopped sweet red pepper
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon dried thyme
1/8 teaspoon pepper
Dash cayenne pepper

Steps:

Coat a large saucepan with cooking spray. Add onion; cook and stir over medium heat for 4 minutes or until tender. Add 4 cups corn; cook and stir until corn is softened, about 5 minutes. Add 2 cups broth; bring to a boil. Reduce heat; cover and simmer for 10 minutes or until corn is tender. Cool slightly. , In a blender, process soup in batches until smooth; return all to the pan. Add the red pepper, rosemary, thyme, pepper, cayenne and remaining corn and broth; cook and stir for 10 minutes or until the corn is tender.

Nutrition Facts : Calories 171 calories, FatContent 2g fat (0 saturated fat), CholesterolContent 3mg cholesterol, SodiumContent 61mg sodium, CarbohydrateContent 38g carbohydrate (0 sugars, FiberContent 0 fiber), ProteinContent 7g protein. Diabetic Exchanges 2-1/2 starch.

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