From the Cook
From the Cook
From the Cook
From the Cook
1/5
Lighter Corn Chowder
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Instructions
1
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Preheat grill or broiler. Grill or broil corn until blackened on all sides; cool; remove husks and silks.
2
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Cut 4 of the ears into 24 (1-inch) rounds; reserve for garnish.
3
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Remove kernels from the remaining 14 ears (makes about 3-½ pounds or 2-½ quarts); break cobs in halves and reserve.
4
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In a large stockpot, over medium heat, heat oil.
5
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Add onions, celery and carrot, red bell pepper; cook until tender but not browned, about 10 minutes.
6
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Stir in jalapeño, thyme, sage, all purpose blend; cook and stir for 2 minutes.
7
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Add reserved cobs and 2 quarts water.
8
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Raise heat to high, cover and bring to a boil.
9
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Reduce heat; simmer until flavors are well blended, about 45 minutes.
10
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Remove and discard cobs.
11
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Add 3 pounds of the kernels and simmer for 10 minutes longer.
12
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Remove pot from heat.
13
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Using an immersion blender, puree soup.
14
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Add remaining corn kernels; adjust seasonings.
15
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Garnish with reserved corn wheels.
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Recipe Facts
Diet at a Glance
Vegetarian
Vegan
Low-Cholesterol
Low Carb
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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