Sweet Summer Corn Chowder

This a recipe that I’ve adapted, somewhat, from Gwyneth Paltrow’s new cookbook, My Father’s Daughter. By far THE best cookbook I’ve ever purchased. If you are looking for extremely healthy, non processed, delicious homemade recipes, this is a worth while purchase. It came out about two months ago and I’ve already made 20 + recipes from it.

One of my family’s favs is the Corn Chowder recipe. I’ve made it twice and we all can’t get enough. The best part is that the main ingredient is corn on the cob and since it’s knee high by the 4th of July, we’re partaking in seasonal eating! 🙂

First,  start off by making (or thawing) vegetable broth. Super easy! Seriously, I highly recommend making your own stocks as opposed to buying  boxed or canned. It is much cheaper and healthier. No preservatives, no MSG (which is a common ingredient in store bought broths – Progresso and College Inn) low sodium (this is huge  because normal servings of store bought broths have around 25% of your daily sodium intake) and you can make lots and freeze it for later.

Chop:

1 large yellow onion

2 large carrots (bunny carrots as Theo calls them)

2 stalks of celery

3 cloves of garlic (I just use the jarred minced garlic)

and throw into a large pot with fresh parsley, fresh thyme, fresh tarragon, 1 bay leaf, some salt, pepper and 3 quarts of water. Bring it to a boil and then simmer for 30 – 45 min. Strain everything out of the broth.

From the 3 quarts of stock that you just made, reserve 2 cups and freeze the rest for next time! Of course using all organic veggies makes this even better!

While your stock is bubbling away, prep for the chowder by chopping 2 medium shallots and 1/2 large yellow onion. Shuck 6 ears of corn (Jersey Fresh 🙂 ) and then cut the corn from the cob. Reserve 2 cobs.  Lastly dice up ( I make it clean and easy and use meat scissors to just cut it up) 1 lb of uncooked turkey bacon. Now, you have to be careful with turkey bacon because it can be extremely high in sodium, which takes away from the benefit of less fat and calories. I buy Applegate Farms turkey bacon. It actually has less sodium than pork bacon and only 35!!!! calories per slice. Also, Applegate farms is an organic/all natural company so you can be sure there are no antibiotics or chemicals shoved into your turkey.

Once you’re ready to start making your chowder, melt 1 1/2 tablespoons of unsalted real butter along with all of your chopped up bacon in a big pot.  Allow the bacon to brown for about 5 minutes. Add the shallots, onion, 2 sprigs of fresh thyme, and 1 bay leaf and let cook for about 5 minutes. Next, add the corn kernels, a little salt and pepper, stirring everything a couple of times.  Add the 2 cups of homemade veggie broth that you reserved, 1 cup of nonfat milk and the cobs that were set aside. Bring it all to a boil and then lower the heat and allow to simmer for 5 or 10 minutes.

Finally, when the corn is cooked through, remove the cobs, bay leaf and thyme from the pot and puree 2 ladlefuls of the cooked chowder in a blender. Serve with fresh chives as a garnish.

Aside from the fact that corn + bacon equals love in our house, the thing that makes Josh and I agree that this is an amazing meal is the fact that is is incredibly filling (Josh) while super low in calories (me). We often disagree that soup can be a meal all in it’s own but this chowder proves me right. This ENTIRE POT of chowder is only around 1000 calories. We feed a family of four with this exact recipe so it’s super low cal (try feeding a family of four on 1000 calories at McDonald’s. You’d all have to split 2 of their teeny burgers and a large fry).

If you want more of Gwyneth Paltrow’s recipes, or to find out why the heck the Oscar winning, country singing, actress has delved into cooking (it’s actually a really great, inspiring story) visit her website www.goop.com.

Happy Summer!

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