Creamy Corn Chowder – #SRC

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It was one of those nights that I didn’t know what to make for dinner. I had literally no food in my stockpile for something elegant that included a main and side dish. On nights like these it’s easy to turn to a soup or chowder.

Creamy Corn Chowder | Famished Fish, Finicky Shark

Now chowders I can dig-literally dig into. They are typically hearty and never skimp on the vegetables.

Creamy Corn Chowder | Famished Fish, Finicky Shark

Cindy Jamieson has a whole skew of soup and chowder choices on her blog! I was assigned her blog by The Secret Recipe Club. It’s seriously unbelievable how much of this good stuff this woman has on Hun… What’s For Dinner?.

Well I’m crazy picky right now in my pregnant state and I knew I would love a good chowder. Oh my heavens, good this was-sweet, creamy and savory with a salty appeal from the crisp bacon and filling with soft russet potatoes. If you have 30 minutes, which most of us love a quick meal, then you have to try this Creamy Corn Chowder.

Creamy Corn Chowder | Famished Fish, Finicky Shark

The only thing I changed in this recipe is that I made my own creamed corn, because I had no cans of cream corn on hand, and I sprinkled my bacon on top of the soup for a nice garnish. But no worries, I still left the bacon fat in there for flavor!

I love this recipe because it’s gluten free and perfect for my finicky shark with autism!

Now on to the recipe…

Creamy Corn Chowder

Ingredients:
4 slices bacon
1/2 cup onion, diced
1 cup celery, diced
1 cup carrots, diced
2 cups potatoes, peeled and diced
2 cups chicken broth
3 1/2 cups corn kernels
1 can evaporated milk, divided
2 tsp sugar
2 tsp cornstarch
1/2 tsp salt
1/4 tsp pepper
1/4 tsp thyme

Creamy Corn Chowder | Famished Fish, Finicky Shark

First cook the bacon in a large Dutch oven until crisp. Then set it aside on a paper towel to crumble later. Save the bacon fat!

Creamy Corn Chowder | Famished Fish, Finicky Shark

Add the onion, celery and carrots to the bacon fat and sauté until tender.

Creamy Corn Chowder | Famished Fish, Finicky Shark

Add the potatoes.

Creamy Corn Chowder | Famished Fish, Finicky Shark

Meanwhile in a food processor, mix the corn kernels, cornstarch and sugar until the milk from the corn breaks down.

Creamy Corn Chowder | Famished Fish, Finicky Shark

Then add half the can of evaporated milk and pulse a bit more. Set aside.

Creamy Corn Chowder | Famished Fish, Finicky Shark

Add the chicken broth and remaining evaporated milk to the pot with the vegetables.

Creamy Corn Chowder | Famished Fish, Finicky Shark

Cover and simmer for about 20 minutes, until the vegetables are tender.

Stir in the creamed corn and seasonings.

Creamy Corn Chowder | Famished Fish, Finicky Shark

Heat through and ladle into serving bowls.

Creamy Corn Chowder | Famished Fish, Finicky Shark

Top with the crumbled bacon. Enjoy every last hearty drop!

Creamy Corn Chowder | Famished Fish, Finicky Shark

This recipe is featured on The Secret Recipe Club, where friends share and swap their favorite recipes.


Creamy Corn Chowder

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Number of servings: 6

Per Serving 369 calories

Fat 16 g

Carbs 45 g

Protein 13 g

6


Creamy Corn Chowder

Weight Watchers PointsPlus®: 10

*Nutritional value may vary depending upon which ingredients are used.

*PointsPlus® calculated by Famished Fish and in no way endorsed by Weight Watchers International, Inc.

Ingredients

  • 4 slices bacon
  • 1/2 cup onion, diced
  • 1 cup celery, diced
  • 1 cup carrots, diced
  • 2 cups potatoes, peeled and diced
  • 2 cups chicken broth
  • 3 1/2 cups corn kernels
  • 1 can evaporated milk, divided
  • 2 tsp sugar
  • 2 tsp cornstarch
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1/4 tsp thyme

Instructions

  1. First cook the bacon in a large Dutch oven until crisp. Then set it aside on a paper towel to crumble later. Save the bacon fat!
  2. Add the onion, celery and carrots to the bacon fat and sauté until tender. Add the potatoes.
  3. Meanwhile in a food processor, mix the corn kernels, cornstarch and sugar until the milk from the corn breaks down. Then add half the can of evaporated milk and pulse a bit more. Set aside.
  4. Add the chicken broth and remaining evaporated milk to the pot with the vegetables.Cover and simmer for about 20 minutes, until the vegetables are tender.
  5. Stir in the creamed corn and seasonings.
  6. Heat through and ladle into serving bowls. Top with the crumbled bacon.

Chowing Some Sweet (Potato Chowder)

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It’s corn week! It’s corn week!
I’ve decided to make veggie weeks for my finicky sharks to introduce and reintroduce the best and most nutritious part of their diet-and it’s corn week!

So far I’ve had no complaints from any fish or sharks in the household. Even my shark with autism-whom it’s super beneficial for by the way.

I mean, when you’re eating this delicious Sweet Potato Corn Chowder, how could you complain?

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This particular soup was inspired by a super fatty enjoyable night at Souplantation as to which I had three one bowl of Sweet Potato Corn Chowder.

And of course I changed it up-I mean I had only my teeny little taste buds to guide me to a recipe. And one could only have so much ham in veggie soup (ie split pea-even I put chicken in that!)

So the Souplantation chowder had ham in it. I wanted turkey sausage-yum! So here are the super healthy stars of my yummy creation. And don’t worry-your finicky sharks will love it-trust me! (So long as they like sweet potatoes and corn anyway-ha.)

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Ingredients:
12 oz Jenni-O Mild Italian Turkey Sausage
1 large sweet potato (yam), peeled and diced
1 red bell pepper, diced
1 jalapeño, seeds removed, diced
1/2 red onion, diced
2 cloves garlic, minced
2 Tb canola oil
2 14.5 oz cans creamed corn
1 3/4 cups chicken broth
1/4 tsp cumin
1/4 tsp salt
1/4 tsp pepper
Small bunch cilantro, minced

First off peel and slice and dice the sweet potato. Cut a long end first so it lays flat and cuts evenly.  And prep all the other veggies, too.

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After the veggies are prepped-or prep as you cook as I do, begin by heating the oil in a Dutch oven or large stock pot over the medium heat on the stovetop.
Sauté the onion, garlic and bell pepper until slightly softened. Add the sweet potato and soften and cook a few minutes more.

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Crumble in the turkey sausage, casings removed and cook until the turkey is no longer pink.

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Add the chicken broth and entire cans of corn chowder. Season to taste with salt, pepper and cumin.

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Cover with lid slightly cracked and simmer over medium heat for 15 minutes, stirring occasionally, until sweet potatoes are tender and flavors have mingled. For a slightly thicker chowder, add some cornstarch 1/2 Tb at a time mixed with 1/4 cup cold water to the chowder.
Sprinkle with additional chopped cilantro and serve.

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This soup is perfect for a cool fall night, curled up on the sofa with a blanket and a big bowl.

Sweet Potato Corn Chowder

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Number of servings: 6

Per Serving 300 calories

Fat 12 g

Carbs 36 g

Protein 17 g

6


Sweet Potato Corn Chowder

Weight Watchers PointsPlus®: 8

*Nutritional value may vary depending upon which ingredients are used.

*PointsPlus® calculated by Famished Fish and in no way endorsed by Weight Watchers International, Inc.

Ingredients

  • 12 oz Jenni-O Mild Italian Turkey Sausage
  • 1 large sweet potato (yam), peeled and diced
  • 1 red bell pepper, diced
  • 1 jalapeño, seeds removed, diced
  • 1/2 red onion, diced
  • 2 cloves garlic, minced
  • 2 Tb canola oil
  • 2 14.5 oz cans creamed corn
  • 1 3/4 cups chicken broth
  • 1/4 tsp cumin
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • Small bunch cilantro, minced

Instructions

  1. Prepare vegetables as directed.
  2. Heat the oil in a Dutch oven or large stock pot over the medium heat on the stovetop.
  3. Sauté the onion, garlic and bell pepper until slightly softened. Add the sweet potato and soften and cook a few minutes more.
  4. Crumble in the turkey sausage, casings removed and cook until the turkey is no longer pink.
  5. Add the chicken broth and entire cans of corn chowder. Season to taste with salt, pepper and cumin.
  6. Cover with lid slightly cracked and simmer over medium heat for 15 minutes, until sweet potatoes are tender and flavors have mingled, stirring occasionally.
  7. Sprinkle with additional chopped cilantro and serve. Makes 6, 1 1/2 cup servings.

Notes

For a slightly thicker chowder, add some cornstarch 1/2 Tb at a time mixed with 1/4 cup cold water to the chowder.

What is your favorite corn chowder?

You may also enjoy Meatball Soup with Kale