Corn retains the same nutritional value whether it is fresh, canned or frozen. So, whether you eat it on the cob, canned, or frozen, corn rates as a good source of potassium and a fair source of fiber, folic acid, niacin, phosphorus, and magnesium. Folic acid is a player in preventing heart attacks and may help prevent or stall dementias such as Alzheimer’s Disease. Phosphorus is important for calcium and Vitamin D regulation and magnesium is a component in more than 300 metabolic functions in our bodies. One medium cob or 1/2 cup of cooked corn has about the same amount of calories and carbohydrates as a slice of bread. It is also low in fat and sodium.

Nutritional Information provided by The Portland Clinic

4 ears sweet corn
3 cups low sodium chicken broth
3 cups heavy cream or non-fat half and half
7 slices of bacon diced
1 large onion, chopped
1 lb. potatoes cut in 1 inch cubes
4-6 chiles (red or green) roasted, peeled and seeded then diced
2 tablespoons Italian parsley, finely chopped
Salt & pepper to taste

Cut kernels off cobs and set kernels aside. In a large soup pot, combine broth, cream and corn cobs. Simmer 5 minutes over medium heat. Remove cobs.

Brown bacon in a medium skillet, set aside bacon and reserve 3 tablespoons drippings. Sauté onion in bacon drippings until soft.

Add onion, potatoes and roasted chiles to cream mixture. Cook until potatoes are tender. Add corn kernels and cook 5 minutes. Season with salt and pepper to taste

Serve garnished with bacon and parsley.

Recipe from Westwind Gardens