Well, it’s corn time in the valley and I’m just going hog wild. Fresno State has the best corn in the world, and I’m totally enjoying trying new recipes with it. I recently added this Low Calorie Corn Chowder to my repertoire, and I love it. It’s not cream based, but boy is it ever yummy. But I will say, the key is fresh, sweet corn. And that’s exactly what I get at Fresno State.
It’s also a bit on the spicy side, because that’s how I like things, so you might want to dial down the jalapenos if you don’t like things that hot.
Either way, it’s a great recipe, and at only 131 calories, you just can’t go wrong.
1 C onion, chopped
2 green onions, chopped
6 ears corn
3½ C home made or low-sodium chicken broth
1 medium red bell pepper, chopped
2 jalapenos, diced
1/8 t black pepper
3 threads saffron
Husk corn, wash and remove kernels with a knife.
Coat a Dutch oven with non-stick cooking spray and heat over medium heat for about 1 minute. Cook the onions for 5 minutes, until tender. Add corn and cook for 5 minutes, until corn softens.
Add half of chicken broth and heat to boiling. Reduce heat, cover and cook for 20 minutes, until corn is very tender. Remove from heat and cool slightly.
Transfer half of corn mixture to blender, cover and puree until smooth. Return the pureed mixture to the Dutch oven.
Add remaining broth, peppers and seasonings. Season with Mrs. Dash to taste.
Sodium: 29 mg.
Nutritional calculation made with home made chicken broth.