Around this time of year, it seems I usually get around to making some corn chowder. I don’t know if it’s the change of the calendar to September, the long warm afternoons of late summer and early fall, or the bounty of fresh corn you find in nearly every market you enter, but somehow it just seems like the right thing to cook for an easy light supper or weekend lunch.
This recipe was adapted from a recipe for corn chowder that I found in my well-loved and cover-torn Fannie Farmer cookbook. The Fannie Farmer version uses salt pork and butter. In my version, I use a few slices of bacon instead of salt pork, skip the butter, and add some seasonings including a clove of fresh garlic. The end result is a little lower in calories and fat than then original version, and still tastes good.
Corn and Potato Chowder
3 slices of bacon, chopped
1/2 red onion, chopped fine
1 clove garlic, minced fine
3 large potatoes, peeled and diced
3 cups water
6 ears fresh corn kernels
4 cups whole milk
1/2 tsp. salt
1/2 tsp. pepper
1/4 tsp. cayenne pepper
Place bacon in large saucepan and cook on medium to high heat. Add onion and garlic and continue to cook until soft. Add potatoes and water and cook on medium for 15-20 minutes. Add corn kernels, milk and seasonings and cook for another 10-15 minutes until done.
Approximate nutrition information per serving: 130 calories; 4.5 grams fat; 2 grams saturated fat; 0 grams transfat; 10 mg cholesterol; 190 mg sodium; 19 grams carbohydrate; 2 grams dietary fiber; 6 grams protein.