Virtually Fat Free Corn Chowder Recipes

Steps:

• Heat the butter and 1 tablespoon olive oil in a soup pot over medium heat. Add the onion, garlic, and thyme and cook until the vegetables are good and soft, 8 to 10 minutes. Dust the vegetables with flour and stir to coat everything well. Pour in the vegetable stock and bring to a boil. Add the cream and the potatoes, bring to a boil and boil hard for about 7 minutes, until the potatoes break down (this will help to thicken the soup and give it a good texture).
• Cut the corn kernels off the cob and add to the soup. Season with salt and pepper and simmer until the corn is soft, about 10 to 12 minutes. Stir in the parsley and give it another little drink of olive oil. Ladle the soup into bowls and serve.

Steps:

• Spray a dutch oven with butter-flavored cooking spray.
• Sauté chicken until all pink is gone.
• Remove from pan and set aside.
• Sauté onions until tender.
• Add potatoes and water.
• Cover and simmer 15-20 minutes or until potatoes are tender.
• Stir in remaining ingredients except cheese.
• Add cooked chicken.
• Cook over medium heat, stirring frequently until thoroughly heated.
• Portion chowder into bowls; top each portion with 1 Tsp cheese.

Steps:

• In large saucepan add water, onions, carrots, celery and pepper.
• Cover and cook on high heat until water comes to a boil.
• Reduce heat and simmer until vegetables are tender.
• Stir in corn, milk, and cheese and return soup to a boil.
• Reduce heat and simmer uncovered for 20 minutes.

Steps:

• In a blender or food processor combine 1 cup (8 oz) of vegetable broth, 1 cup corn kernels, half the onions and half the potatoes; process into a coarse puree.
• Pour puree mixture into a large non-stick saucepan and bring to an almost boil over medium-high heat.
• Reduce heat to low and simmer, stirring occasionally 10 minutes.
• Mix in the leeks, red peppers, green peppers, sugar (or sugar substitute) cumin, thyme and curry powder.
• Add the remaining corn kernels, onions, and potatoes.
• Cover and cook 10 to 12 minutes, or until the potatoes are tender.
• Should a thinner consistency be desired simply add the additional 1/2 cup broth.
• Season to taste with salt and freshly ground black pepper.
• Enjoy!

Steps:

• Heat oil in a large stockpot over medium heat.
• Add onion and garlic and saute for a few minutes, stirring often.
• Add celery, carrot, potatoes and peppers and saute until slightly softened, about 5 minutes (NOTE: if potatoes stick, add a little more oil).
• If you prefer thicker chowder, add the flour now and stir constantly for 2 minutes until cooked
• Add corn, broth and milk and Bay leaf and bring to a simmer.
• Simmer over medium-low heat for about 20-25 minutes or until vegetables are softened.
• Gently stir in can of crabmeat and Old Bay seasoning.
• Salt, Pepper and butter to taste.

Steps:

• Spray sauce pan with the cooking spray.
• Sauté the onion for about 5 minutes.
• until translucent.
• Add 4 cups of the corn and sauté for 4-5 minutes, until it softens a bit.
• Add 2 cups of chicken stock and cook until the corn can be mashed easily with a fork, about 20 minutes.
• Put the contents of the pan into a blender and puree until smooth.
• Pour the puree back into the saucepan heat on medium-low.
• Add the bell pepper, rosemary, thyme, black pepper, cayenne pepper and the remaining 1 cup chicken stock and 2 cups corn.
• Stir and cook for about 10 minutes, until the chowder is thick and creamy.
• Top with basil.