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Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

Lactose
Avoid this recipe if you are lactose intolerant.

Sodium
This is a low sodium recipe.

GERD / Acid Reflux
No specific GERD triggers.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten.

"Sex is good, but not as good as fresh sweet corn."
-Garrison Keillor, Humorist

The refrigerator light goes on...

The difference between this and the Clam Chowder is the choice of potato. The waxy red potatoes will not thicken a soup as well as the more fragile russets, which will break down slowly to make the soup creamy.

Corn

There are a number of varieties of corn, some used for feed and others for milling.  Popcorn is a variety unto itself.  For the purposes of cooking corn, or corn on the cob, most recipes use only sweet corn.  Interestingly, Native Americans didn’t eat much of this corn, finding it to be too sweet and the texture too creamy.   

There is an almost endless variety of sweet corn and all are slight variations based on how sweet the corn is.  There are both yellow and white as well as combination varieties.  The genetic make up of sweet corn results in increased amounts of sugars stored in the corn kernels, with more varieties of sweeter corn being engineered every year.  

As soon as the corn is picked, the sugar in the kernels begins to turn to starch.  So, the fresher the corn the better. The husks should be bright green and not dry.  Likewise, silks should be slightly moist and the kernels plump.  

While the particular variety of corn is a good predictor of how it will taste it is the individual farmers that are the key to good corn.  I have had Silver Queen that was dry and tasteless and not altogether very sweet.  I live in the country and looking for freshly picked corn is a sport similar to hunting wild mushrooms – everybody has their favorite spot to go looking.

1/4 cup corn = 151 calories, 2g fat, <1g sat fat, 0.5g mono fat, 4g protein, 31g carbohydrates, 15mg sodium, 0mg cholesterol  

Corn Chowder

Servings = 6 | Serving size =1 1/2 cups

Cooking Time = 90 Minutes

This recipe can be multiplied by 2.

This soup is better if it cools and sits in the fridge overnight. Keeps well for about 48 to 72 hours.

Serve with a 2 ounce whole wheat or gluten-free roll.

AND

Serve with Waldorf Salad or Roasted Eggplant Salad or Jicama Salad or Cucumbers & Dill in Sour Cream or Cole Slaw or Caesar Salad or Roasted Beet and Fennel Salad or Cucumbers in Yogurt with Mint or Zucchini Salad

2 Tbsp	unsalted butter
2 cups	white onion (diced)
4 cloves	garlic (minced)
2 lbs	russet potatoes (peeled and cubed)
4	ears corn kernels (3 cups)
2 cups	low sodium chicken or vegetable broth
3 cups	2% milk
1 tsp	fresh thyme leaves
1/4 tsp	salt
1/8 tsp	pepper

Melt butter in a medium stock pot over medium low heat.

Add the minced garlic and onion and cook very gently. Stir frequently and do not allow to brown. After about ten minutes the onions will be translucent and slightly soft. Add the potatoes, corn, chicken stock and milk.

Simmer over very low heat for about an hour. Do not allow the soup to boil.

Add the fresh thyme, salt and pepper and cook for fifteen minutes longer.

Remove and allow to cool and then chill at least overnight.

Reheat soup very gently for about 20 minutes before serving