The secret ingredient to Mark Bittman's classic corn chowder is in preparing the stock! Make sure to cook ingredients until they're tender for mouth-watering results.
Nutrition per serving 298 calories; 17g protein; 43g carbs; 9g fat (3g sat. fat); 4g fiber; 454mg sodium
For a chowder that's a little bit more seaworthy, add 1 cup chopped scallops or 1 cup small (or chopped) peeled shrimp to your simmering soup about 5 minutes after adding the corn to your freshly-made stock.
Nutrition per serving 336 calories; 24g protein; 43g carbs; 9g fat (3g sat. fat); 4g fiber; 522mg sodium
Ay caramba! This Mexican-inspired corn chowder will bring out your spicy side -- at least, the one on your taste buds! In addition to the corn kernels, add 1 large chopped tomato and some chopped jalapenos or a dash of Tabasco sauce. When serving, top each bowl with grated cheese (queso fresco, cheddar, or Monterey Jack) and garnish with freshly chopped cilantro in place of scallions.
Nutrition per serving 331 calories; 20g protein; 45g carbs; 9g fat (3g sat. fat); 4g fiber; 454mg sodium
When the corn is almost finished cooking in the stock, add 1 cup shredded leftover chicken to the pot. Home-style cooking never tasted so good!
Nutrition per serving 365 calories; 27g protein; 42g carbs; 11g fat (4g sat. fat) 4g fiber; 483g sodium
Substitute soy milk for regular milk for a soup that still tastes exactly how Bittman meant it to! Tip: this version also works for kids who are lactose-intolerant.
Nutrition per serving 301 calories; 14g protein; 38g carbs; 13g fat (1g sat. fat) 9g fiber; 130g sodium
Originally published in the August 2010 issue of Parents magazine.