Corn & Bacon Chowder

From EatingWell: EatingWell Serves Two — Subscribe Now!

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.

READER'S COMMENT:

"This soup is perfect comfort food! It's so easy to make and does not call for any ingredients that are hard to find. And it is healthy -- the thickness of the soup is exactly what I crave when I want a good and filling fall/winter soup...

2 servings, 1 1/2 cups each

Active Time: 40 minutes

Total Time: 40 minutes

Nutrition Profile

Low cholesterol | High fiber | High potassium | View Complete Nutrition Guidelines»

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.

Tips & Notes

Make Ahead Tip: Cover and refrigerate for up to 3 days.

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.

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

212 Carbohydrate Serving

Exchanges: 2 starch, 1 vegetable, 3 fat