Trying to be creative, yet simplictic, I was looking for corn soup recipes since we are winding down winter in the Chicagoland(yea!) and I had bought a few cans of corn on sale and wanted to make some use of them. I had heard of corn chowder, and never made it before, but thought it was pretty straightforward,and simple enough to make with ingredients from my local convenience store.
Upon searching recipes, I realized I needed creamed corn in most cases and so rather then throw in towel, I decided I would "cream" my corn. The only creamed corn I ever had was canned creamed corn. I had a feeling the cream part could be fattening, but I searched and tweaked and managed to cut out some of the fat calories from my recipe. I really try to use olive or canola oil 99 percent of the time when cooking and usually butter can be easily swapped out, but this time I just couldnt picture it with the corn. I have to admit the corn was so good, no one wanted me to make it into a soup, so we just ate it plain it alone, but the soup is on my list, and Im certain in the next few weeks we will be eating corn chowder.
serves 4-6
1 can corn 14.5 ounces drained and rinsed $1.79
2 tablespoon butter.25
2 tablspoon flour .20
1 cup lowfat, 1 or 2 percent milk .20
1 cup evaporated milk.90
2 tablespoons garlic powder.40
1/4 cup parm cheese .30
pepper to taste .05
melt butter in skillet on low
add flour and stir constantly
add evaporated milk and milk, stirring constantly until a smooth consistency is formed
add corn, garlic powder, parm cheese
continue to stir until all is blended together and creamy
add pepper to taste
serve
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