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.
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.
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.
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.
I cross my heart it still tastes luxurious though.
Corn and Cheddar Chowder
Adapted from Ina Garten's Cheddar Corn Chowder
- 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
||Heat butter and canola oil in a stockpot over medium heat. Add onions and sauté for 7-8 minutes until translucent. |
||Add flour, turmeric and pepper and sauté for an additional minute. |
||Add chicken broth and potatoes and bring to a boil. Turn heat down and simmer for about 15 minutes until potatoes are tender. |
||Add corn, evaporated milk and cheddar and cook for another 2 minutes until heated through and cheese is melted. |
||Season with additional s&p as needed and garnish with parsley or chives. |