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Prep Time: 10 min

Cook time: 30 min

Serves: 4

DescriptionEdit

I love chowders, but what's with all the heavy cream? This recipe blends the sweetness of corn with the smokiness of chipotle pepper. A slight creamy texture comes from the corn itself and a dollop of nonfat greek yogurt. Trust me, you won't even know you're eating healthy.

IngredientsEdit

  • 3 cobs of corn
  • 5 large chicken bones
  • 4 cups of water
  • 5 large shallots
  • 1 heaping tablespoon of greek yogurt
  • 1 tablespoon chipotle pepper (powdered)
  • 1 teaspoon salt
  • black pepper, to taste

DirectionsEdit

  1. Bring the water to a boil, then add in the salt and chipotle powder
  2. Add chicken bones to the water. (Vegetarian stock may work but I have not tried it.)
  3. Meanwhile, cut the corn off the cobs and chop up the shallots into small pieces. Cook together in a skillet on medium heat.
  4. When the chicken stock is ready (and you can smell a rich chicken aroma), strain the bones out and transfer the corn and shallots to the pot.
  5. Add a heaping tablespoon of greek yogurt
  6. In batches, transfer the mixture to a food processor. Serve hot.

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