Healthy Diabetic Recipes Diabetic Dinner Recipes Diabetic Meats Recipes Diabetic Pork Recipes Corn Chowder with Bacon 5.0 (4) 4 Reviews Pureeing some of the corn-and-potato mixture in a blender gives this soup rich creaminess without much cream. Red bell pepper imparts a beautiful golden hue to the chowder (and is a great source of vitamin C). For a final touch, a little bacon crumbled over this easy corn chowder recipe goes a long way. By Joyce Hendley, M.S. Joyce Hendley, M.S. Twitter Joyce Hendley has been writing about food and health for nearly 3 decades. Her recipes and writing are informed by sound nutrition principles, and honor the nourishing wisdom of home cooks all over the world. EatingWell's Editorial Guidelines Updated on July 22, 2019 Print Rate It Share Share Tweet Pin Email Prep Time: 45 mins Additional Time: 5 mins Total Time: 50 mins Servings: 4 Yield: 4 cups Nutrition Profile: Low-Calorie Diabetes Appropriate Egg Free Nut-Free Soy-Free Healthy Immunity Jump to Nutrition Facts Ingredients 3 slices center-cut bacon 1 cup chopped red bell pepper 1 cup chopped onion 4 cloves garlic, minced 2 cups fresh corn kernels (3-4 ears) 3 tablespoons water, divided ½ teaspoon salt 1 tablespoon all-purpose flour 2 cups low-sodium chicken broth, divided ¼ cup dry white wine 8 ounces Yukon Gold potatoes, peeled and diced 5 sprigs fresh thyme, plus leaves for garnish ¼ cup half-and-half ½ tablespoon butter ½ teaspoon ground pepper Directions Cook bacon in a large saucepan over medium heat until crisp, 8 to 9 minutes. Transfer the bacon to a paper towel-lined plate, reserving 1 Tbsp. drippings in the pan. Crumble the bacon and set aside. Add bell pepper, onion, and garlic to the pan; cook, stirring often, until browned and tender, 6 to 8 minutes. Transfer the bell pepper mixture to a medium bowl; set aside. Add corn, 2 Tbsp. water, and salt to the pan; cook, stirring often, until the corn is golden, 4 to 5 minutes. Stir in the remaining 1 Tbsp. water, scraping the bottom of the pan to loosen any browned bits. Return the bell pepper mixture to the pan. Stir in flour; cook, stirring constantly, for 1 minute. Stir in 1/4 cup broth and wine; cook, stirring constantly and scraping the bottom of the pan to loosen browned bits, for 1 minute. Stir in potatoes, the remaining 1 3/4 cups broth, and thyme. Cover and bring to a boil. Reduce heat to low and simmer until the potatoes are fork-tender, 15 to 18 minutes. Remove and discard the thyme sprigs. Transfer 2 cups of the soup to a blender. Remove center piece of lid (to let steam escape), secure the lid on the blender, and cover with a kitchen towel. Puree until smooth (use caution when blending hot liquids). Return the blended soup to the pan. Stir in half-and-half and butter. Divide between 4 bowls; sprinkle with pepper and garnish with the crumbled bacon and thyme leaves, if desired. Tips EW-IMPORT][ServingSize] 1 cup Rate it Print Nutrition Facts (per serving) 220 Calories 6g Fat 34g Carbs 9g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 220 % Daily Value * Total Carbohydrate 34g 12% Dietary Fiber 4g 14% Total Sugars 9g Protein 9g 17% Total Fat 6g 7% Saturated Fat 3g 14% Cholesterol 11mg 4% Vitamin A 1403IU 28% Vitamin C 62mg 68% Folate 70mcg 18% Sodium 432mg 19% Calcium 46mg 4% Iron 2mg 8% Magnesium 55mg 13% Potassium 652mg 14% Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate. * Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.) (-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved