Corn & Bacon Chowder
http://www.eatingwell.com/recipes/corn_bacon_chowder.html
From EatingWell: EatingWell Serves TwoComforting 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.
2 servings, 1 1/2 cups each | Active Time: 40 minutes | Total Time: 40 minutes
Ingredients
- 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 14-ounce can 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
Preparation
- 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; see Tip.) Return the pureed soup to the saucepan along with chives, lemon juice (or vinegar) and the cooked bacon.
Nutrition
Per serving : 338 Calories; 17 g Fat; 5 g Sat; 9 g Mono; 15 mg Cholesterol; 38 g Carbohydrates; 12 g Protein; 4 g Fiber; 444 mg Sodium; 507 mg Potassium
212 Carbohydrate Serving
Exchanges: 2 starch, 1 vegetable, 3 fat
Tips & Notes
- Make Ahead Tip: Cover and refrigerate for up to 3 days.