This Recipe was created by Becky Sue Epstein and Ed Jackson, Based on a recipe from The American Lighthouse Cookbook
The concept of chowder came over to New England with our earliest settlers. Basically, it was a stew-like soup of available shellfish enhanced with locally-grown onions and potatoes, and spiked with tasty bacon and cooked with cream. At a certain point in the year — toward the end the summer — corn became a main ingredient in some chowders, replacing fish. But the high-fat dairy and bacon remained. In this recipe, we removed the dairy and left only a small amount of bacon; we made a healthier dish that you can eat without feeling deprived. We further reduced calories by using vegetable instead of chicken stock.
- 4 slices bacon, diced
- 1 large onion, diced
- 1 clove garlic, diced
- 1 cup shiitake mushrooms, chopped
- 5 cups vegetable stock
- 3/4 pound Yukon gold potatoes, diced
- 2-1/2 cups fresh corn kernels
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- ¼ cup fresh basil, choppedt
- Coat a 4 quart heavy pot with cooking spray and heat over medium heat.
- Sautee bacon for 3-5 minutes.
- Add garlic, onion and mushrooms, sauté for 10 minutes, stirring occasionally
- Mix in stock and potatoes. Bring stock to a boil, then reduce to a simmer and cook until
potatoes are easily pierced with a fork, about 10 minutes.
- Stir in corn kernels, salt and pepper and cook five minutes.
Serve in warmed bowls, garnished with basil.
Each serving has 142 calories, 9 grams protein, 22 grams carbohydrates, 3 grams fiber, 2 grams fat, .5 grams saturated fat, 422 mg sodium.