email this pageIngredients
Chowder ingredients:
6 ears corn, grilled and cooled
4 cups water
5 slices bacon, diced
1/2 small onion, chopped
2 garlic cloves, chopped
1/4 cup all-purpose flour
1 (2-ounce) jar diced pimento
1/2 cup half-and-half
1/2 teaspoon kosher salt
¼ teaspoon black pepper
Fresh thyme or basil
Instructions
6 ears corn, grilled and cooled
4 cups water
5 slices bacon, diced
1/2 small onion, chopped
2 garlic cloves, chopped
1/4 cup all-purpose flour
1 (2-ounce) jar diced pimento
1/2 cup half-and-half
1/2 teaspoon kosher salt
¼ teaspoon black pepper
Fresh thyme or basil
1. Using a sharp knife, stand each ear of grilled corn upright and cut off kernels. Reserve kernels (about 4 1/2 cups) in a bowl and set aside. Cut cobs in half crosswise and place in a heavy saucepan. Cover with 4 cups of water and bring to a boil. Reduce heat and simmer, uncovered, for 15 minutes.
2. Sauté bacon in a Dutch oven until browned. Add onion, and garlic; cook 10 minutes. Add flour; stir well. Cook 1 minute. Add corn stock; whisk well. Bring to a boil, reduce heat and simmer 10 minutes. Add corn, pimentos, half-and-half, salt, pepper and thyme; heat through. Serves 6.
Recipe by Deborah Krasner, "Relist Good Food Fast," July 2006.
Nutritional Information
2. Sauté bacon in a Dutch oven until browned. Add onion, and garlic; cook 10 minutes. Add flour; stir well. Cook 1 minute. Add corn stock; whisk well. Bring to a boil, reduce heat and simmer 10 minutes. Add corn, pimentos, half-and-half, salt, pepper and thyme; heat through. Serves 6.
Recipe by Deborah Krasner, "Relist Good Food Fast," July 2006.
Per chowder serving: 230 calories, 3g fat, 8g prot., 33g carbs., 8g fiber, 320mg sodium.
