Clam chowder is traditionally pretty unhealthy. It contains a lot of cream which can add to calories and saturated fat. However, we believe we were able to locate a relatively healthy version of clam chowder called Michigan Clam Chowder. Give it a try and let us know what you think.
- 1 quart good chicken stock
- 1 stalk fresh lemongrass, chopped
- 3 ears fresh corn
- 1 sweet red pepper, seeded & chopped to size of corn kernels
- 1 small onion chopped to size of corn kernels
- Salt & pepper to taste
- 1 teaspoon Italian parsley, chopped
- 1 tablespoon cream
- Combine lemongrass and stock, simmer 20 minutes (until the stock is well-flavored). Strain the stock and reserve, discarding the lemongrass.
- Cut kernels from cobs, then scrape the cobs with the edge of a knife to extract all the milky fluid from the base of the kernels.
- Add corn (and liquid from the cobs), red pepper, and onions to stock, simmer until vegetables are tender.
- Add cream and parsley, adjust seasoning, and serve, garnished with a sprig of Italian parsley.
Recipe & Image: Food52