Soup is the key to my food heart in the tundra like cold of winter. I make various types 3 times a week for my family. They get tired of it but I never do. I eat leftovers for breakfast each day! I prefer it over cereal if given a choice. I must admit though, sometimes my soups get a bit heavy. There are vegetables but higher in carbs and fat. Just recently I was on eightWest on WOOD TV 8 discussing healthy options for standard comfort foods. As a Personal Chef in the Grand Rapids and West Michigan area, I pride myself on making recipes for a wide range of dietary needs. I can prepare a full flavored no holds barred recipe as well as putting a tasty healthy twist. Below are two recipes for corn chowder. They are similar but you will notice a bit of a twist to lessen the carbohydrates as well as increase the fiber. They are both great recipes worthy of a side by side comparison. Enjoy! Corn Chowder 6 Ears of Corn, Corn removed, reserve cob for corn stock 8 Slices of bacon, cooked, reserve bacon fat ½ onion diced fine 3 cloves of garlic chopped 1 stalk of celery diced 2 carrots diced 2 medium potatoes, skin left on, diced 1 ½ quarts corn stock 8 sprigs of fresh thyme, tied into bundle with string 1 bay leaf 4 scallions (green onion) sliced thin 1 cup of heavy cream 3 tb flour 3 tb olive oil 2 tsp Salt 2 tsp cracked pepper
Low Carb Low Fat Corn Chowder 6 Ears of Corn, Corn removed, reserve cob for corn stock* 2 Slices of bacon, cooked, reserve bacon fat** ½ onion diced fine 4 cloves of garlic chopped 1 stalk of celery diced 3 carrots diced 2 medium potatoes, skin left on, diced 2 quarts corn stock 8 individual sprigs of fresh thyme, tied into bundle with string 2 tsp hot sauce 1 bay leaf 4 cups peeled and chopped celery root 1 leek, washed and trimmed, white and mild green parts only 1/3 to 1/2 cup skim milk 4 scallions (green onion) sliced thin 2 tsp Salt 2 tsp cracked pepper Directions: Remove corn from cob in a large bowl. Set corn aside. Place cobs in a pot, add 2 quarts of water, let simmer on stove for 1 hour. Remove cobs, strain stock into a bowl with a fine mesh strainer Cut bacon into 4 pieces. In a sauce pan, cover leeks and celery root with water until they are just floating. Place on stove and bring to a small boil. Once bacon is crisp, remove. Turn heat to medium high. Add onion, garlic, carrot and celery. Stir often and cook for 3 minutes. Add diced potato, corn stock, thyme, bay leaf and bring to a rolling boil but not rapid boil. Cook until carrots and potatoes are cooked (approx 15 minutes). Once celery root is tender, drain, place in a blender or food processor, add milk and puree until smooth. Remove bay leaf and thyme, add celery root puree and stir into pot until smooth. Bring to a light boil. Add corn, hot sauce, taste and add pinch of salt and pepper. Ladle chowder into bowls, garnish scallions. Categories
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AuthorFood, Family, Friends. This is where it all begins and ends in my kitchen. CategoriesArchives
November 2022
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