SKINNYTASTE CORN CHOWDER RECIPES

Steps:

• Heat a medium heavy pot or Dutch oven on medium heat.
• Add oil and sauté scallions and garlic for 1 minute.
• Add the corn, potatoes, milk, bouillon, and 1 tablespoon of cilantro in a large pot and bring to a boil.
• Reduce heat to medium-low, cover and simmer for approximately 30 to 35 minutes or until the corn is tender, stirring occasionally.
• Remove from heat and reserve 6 tablespoons of the corn kernels for topping.
• Add sour cream to the soup and purée in the blender in two batches, careful not to burn yourself; return to the pot.
• Adjust salt and pepper, to taste and heat over low heat 2-3 minutes, stirring occasionally.
• Pour into 6 bowls and garnish each bowl with 1 tablespoon each of corn kernels and cheese.
• Top with fresh cilantro.

Steps:

• In a large pot, melt butter. Add onions, and heat on low heat until onions are translucent, 5 to 8 minutes.
• Add flour and stir 1 to 2 minutes.
• Add the milk, vegetable broth, reserved clam juice, potatoes, bay leaf, thyme and salt & pepper to taste.
• Bring to a boil, then cover and cook on low until potatoes are soft, about 10 minutes.
• Remove half of the soup and discard bay leaves, put soup in blender and blend until smooth. Return to pot.
• Add clams, corn and adjust salt if needed and cook another 5 minutes.
• Serve and garnish with fresh parsley.