Using fat-free milk and reduced-sodium chicken broth makes this classic corn soup a healthier option, but still allows for a creamy taste. Sprinkle some bacon on top for a punch of extra flavor and crunch.
Nutrition per serving may change if servings are adjusted.
2 tablespoons unsalted butter
1 cup chopped onion
1 cup thinly sliced celery
½ cup thinly sliced carrot
2 cloves garlic, minced
¼ teaspoon salt
1 tablespoon all-purpose flour
2 cups fat-free milk
2 bay leaves
1 (14.5 ounce) can reduced-sodium chicken broth
2 cups frozen whole kernel corn, thawed
2 sprigs fresh thyme or ½ tsp. dried thyme, crushed
2 bay leaves
4 slices lower sodium, less fat bacon, crisp-cooked and crumbled (optional)
In a 4-qt. Dutch oven melt butter over medium. Add the next five ingredients (through salt); cook 10 minutes or until vegetables are softened, stirring occasionally. If desired, remove about ½ cup of the vegetables to use as a topper. Stir flour into the remaining vegetables. Cook and stir 1 minute more.
Gradually whisk in milk and broth. Stir in corn, thyme, and bay leaves. Bring to boiling; reduce heat. Simmer, covered, 10 minutes, stirring frequently. Remove from heat; cool 10 minutes.
Remove and discard thyme sprigs and bay leaves. Using an immersion blender, blend soup until smooth. (Or working in batches, transfer soup to a blender; cover and blend until smooth. Return all of the soup to Dutch oven.) Heat through. Top servings with the reserved vegetables, crumbled bacon, and if desired, black pepper.