How to: Recipe Makeover – Corn and Cheddar Chowder

 

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I’m kind of on the edge of a nervous breakdown.

This winter is killing me and I’m down to exactly zero patience with bundling up for subzero  temps.

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Thankfully, tucking in to a bowl of the this chowder has temporarily pulled me back from the brink.

It’s a little bit of summer in a bowl.

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I’ve cooked up the original recipe for this chowder by Ina Garten a few times and while it’s insanely delicious, it is not insanely (or even remotely) healthy.

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Here I’ve tweaked it to drastically reduce the amount of fat by cutting out the bacon (and it’s rendered fat), halving the butter and cheese and replacing the half & half with 2% evaporated milk.

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I cross my heart it still tastes luxurious though.

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Enjoy,

Erin

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Corn and Cheddar Chowder

Serves 5-6
Prep time 15 minutes
Cook time 25 minutes
Total time 40 minutes
Website Adapted from Ina Garten's Cheddar Corn Chowder

Ingredients

  • 3 tablespoons canola oil
  • 2 tablespoons butter
  • 2 Medium yellow onion (finely chopped)
  • ¼ cup all purpose flour
  • ¼ teaspoon tumeric
  • ¼ teaspoon black pepper
  • 2 Medium yellow or white potatoes (about 3 cups, diced)
  • 4 cups low sodium chicken broth
  • 4 cups frozen or fresh corn kernels
  • 340 mL can 2% evaporated milk
  • 1 cup finely grated old cheddar cheese
  • additional salt and pepper to taste
  • chopped parsley or chives for garnish

Directions

1. Heat butter and canola oil in a stockpot over medium heat. Add onions and sauté for 7-8 minutes until translucent.
2. Add flour, turmeric and pepper and sauté for an additional minute.
3. Add chicken broth and potatoes and bring to a boil. Turn heat down and simmer for about 15 minutes until potatoes are tender.
4. Add corn, evaporated milk and cheddar and cook for another 2 minutes until heated through and cheese is melted.
5. Season with additional s&p as needed and garnish with parsley or chives.

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