Thrifty cook recipes, July 31, 2008

SUMMER CORN CHOWDER

Serves 4 as an entrée; 6 to 8 as a first course

Note: From "The Yellow Farmhouse Cookbook," by Christopher Kimball. Cost per serving of 4 as main course: $1.50.

• 2 slices thickly sliced bacon

• 2 medium onions, diced

• 2 tsp. minced garlic

• 1 quart chicken stock

• 2 c. diced potatoes

• 2 c. half-and-half, or whole or 2 percent milk (not skim)

• 1/2 tsp. minced fresh thyme or 1/4 tsp. dried thyme

• Salt and pepper to taste

• Dash of hot pepper sauce or pinch of cayenne pepper, optional

In a large pan, fry the bacon until crisp. Remove, drain on a paper towel, crumble into small bits and reserve. Drain all but 1 tablespoon of the bacon fat from the pan.

Add the onions and sauté over medium heat for 4 minutes. Add the garlic and sauté another 2 minutes. Next add the stock, corn kernels and potatoes and bring to a boil. Simmer about 30 minutes or until the potatoes are cooked.

Add the half-and-half or milk and thyme, return to a boil, then lower the heat to a simmer for 5 more minutes. Add the salt and pepper and hot sauce or cayenne, if using, and scatter the bacon bits on top of each bowl of chowder when serving.

Nutrition information per serving of 4:

Calories405Fat22 gSodium270 mg

Protein14 gCholesterol54 mgDietary fiber4 g