The Best Light Corn Chowder

This soup hit home, after a VERY long day. The day started off on a bad foot when Isaiah pooped in the tub. I don't know if you have ever had a child poop in the tub, sorry very unappetizing when talking about food, but it was one of those moments that you look around wishing someone else was the mom to step in. The rest of the day included a really fun tantrum at the grocery store and a few meltdowns, on both ends. I wish I could say I never loose my cool, but there are moments, I have to remind myself that I am the mom, when I would love to throw my own tantrum. What does this have to do with soup?? Lets just say food has more than one purpose, than just to stave off hunger pangs. Food can be incredibly comforting and a good pick me up. This soup hit home. It is so creamy, while being surprisingly light for the normal chowder recipes that calls for 2 c heavy cream and a half a pound of bacon. It only calls for a cup of half and half, and one piece of bacon, which I just got in the meat section, instead of buying a whole pack of bacon for one piece. Scottie's response after trying it was, "did you write down the recipe". Often times I can't remember how I got to the end result. Luckily I wrote it down. He loved it, and so did my in laws who came for dinner.

The Best Light Corn Chowder

adapted from Cooks Illustrated

10 ears of fresh corn

1 piece of bacon (optional)

1 large onion

2 cloves of garlic

3 T flour, I used a gluten free flour blend

3 C chicken broth

4 medium red potatoes (scrubbed and cut in 1/4 inch pieces)

1 bay leave

1 tsp minced fresh thyme, or 1/4 tsp dry

1/2 C milk*

1 C half and half*

2 T parsley

1 pinch of sugar

Salt and pepper to taste

1. Cut all of the corn off the cob and reserve about 4 ears of it.

2. Cook the piece of bacon until crisp.

3. Add the onion and a 1/2 tsp salt. Cover and cook in the oil, until the onion is soft 8-10 minutes.

4. Once the onion is cooked through, add the minced garlic, cook until fragrant ( about 30 seconds).

5. Add the flour and stir constantly for 2 minutes.

6. Whisk in the chicken broth.

7.Stir in the half and half, thyme, potatoes, 3/4's of the corn, bay leaf, and milk.

5. Bring to a boil, and then reduce to a simmer for10 minutes or until the potatoes are tender.

6. Take out half of the mixture and blend it, then stir it back into the soup.

6. Stir in reserved corn kernels and cook until they are tender yet still a little firm, about 5 minutes.

7. Discard bay leaf, take off of stove and season with salt and pepper to taste. Stir in chopped parsley.

*Note: I used rice dream instead of milk, because that is what we normally drink. It gave it a slightly sweet flavor that I liked. Rice milk is thinner than 2% milk so I had to compensate and add a cup of half and half. If you use 2% milk you could reduce the half and half to a 1/2 C ,and add a 1C of milk instead.