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.

Makes 2 servings, 1 1/2 cups each

ACTIVE TIME: 40 minutes

TOTAL TIME: 40 minutes

EASE OF PREPARATION: Easy

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

1. 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.
2. 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.
3. 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 INFORMATION: Per serving: 338 calories; 17 g fat (5 g sat, 9 g mono); 15 mg cholesterol; 39 g carbohydrate; 12 g protein; 4 g fiber; 443 mg sodium; 507 mg potassium.

Nutrition bonus: Vitamin C (25% daily value).

Exchanges: 2 starch, 1 vegetable, 3 fat

2 1/2 Carbohydrate Servings

MAKE AHEAD TIP: Cover and refrigerate for up to 3 days.

It was very good. Great for leftover corn on the cob. The recipe should definitely be doubled as it didn't make enough for my family of four.

Melissa , Miami, FL

This was a wonderful chowder. I added sliced red pepper and topped it with a sprinkle of shredded lowfat cheddar cheese. I will definately make again.

, Eagan, MN

This chowder is a huge favorite! I have made it several times and once, I accidentally added twice the amount of milk. To fix it, I added mashed sweet potatoes to thicken it back up. This made it healthier and even taste better so now I'll always do it that way! I use fresh potatoes instead of the frozen ones since they add weird ingredients to those. Served with toasted whole grain bread and a little butter, it's the best cold day meal.

Anonymous, Orlando, FL

Delicious...tasty...simple to prepare.

Barbara Holland, Jerusalem

Sorry, but I found this chowder to be very bland & tasteless which could be the reason everyone raved about it yet added all kinds of ingredients. I doubled it & added fresh potatoes. I love corn chowder, but not this one.

Jacqueline, Buffalo, NE