Corn & Bacon Chowder
- Active Time 40m
- Total Time 40m
2 servings, 1 1/2 cups each
Comforting and wholesome, corn chowder served with a green salad makes a satisfying light supper. Stir in some cooked diced or shredded chicken if you crave more protein.
Make Ahead Tip: Cover and refrigerate for up to 3 days.
- 2 slices bacon, chopped
- 1 tablespoon extra-virgin olive oil
- 1 small onion, finely chopped
- 4 cloves garlic, minced
- 1/2 teaspoon dried thyme
- 1/8 teaspoon salt
- 1/8 teaspoon freshly ground pepper
- 1 tablespoon all-purpose flour
- 1 can (14 ounces) reduced-sodium chicken broth
- 1/2 cup low-fat milk
- 1 cup fresh or frozen corn kernels
- 1 cup frozen diced hash brown potatoes
- 2 tablespoons chopped fresh chives
- 1 teaspoon lemon juice or rice vinegar
Heat a medium saucepan over medium heat. Add bacon, and cook, stirring often, until crisp, 3 to 5 minutes. Transfer the bacon with a slotted spoon to a paper towel-lined plate to drain.
Add oil, onion, garlic, thyme, salt and pepper to the pot and stir to combine. Cover and cook, stirring occasionally, until the onion begins to brown and soften, about 3 minutes. Sprinkle flour over the onion mixture and stir to coat. Add broth and milk and bring to a simmer, whisking constantly. Add corn and potatoes, increase heat to medium-high and return to a simmer. Reduce heat to maintain a simmer and cook, stirring often, until the potatoes are tender, 4 to 5 minutes.
Transfer 1 cup of the soup to a blender and puree until smooth. (Use caution when pureeing hot liquids). Return the pureed soup to the saucepan along with chives, lemon juice (or vinegar) and the cooked bacon.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
338 calories; 17g total fat; 5g total saturated fat; 15mg cholesterol; 444mg sodium; 38g carbohydrates; 4g fiber; 12g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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