Light Corn Chowder
Why This Recipe Works
For our light corn chowder recipe, we started out by slowly sautéing just one slice of bacon, minced fine to distribute the pork flavor. Then we used the rendered fat to cook our onion, eliminating the butter from our chowder recipe altogether. Determined to develop a chowder recipe without the use of heavy cream, we turned to low-fat milk (we liked 2 percent), which is wonderfully neutral and therefore capable of being infused with corn flavor. This ingredient gave us some concern about curdling (lower-fat products are more likely to curdle than their high-fat counterparts), which is where the thickening factor came in. We settled on employing a roux, which thickened the base and (thanks to its flour) stabilized the milk.