Hearty corn chowder
4
Points®
Total time: 27 min • Prep: 7 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
This classic appetizer soup is a welcome part of any meal. It’s also quick, with under 10 minutes or prep time. Fresh corn kernels can also be used in this soup. You will need about 6 medium ears to yield 3 cups of kernels. Using potatoes in the vegetable mixture and then pureeing half of that helps create a luscious, satisfying texture that mimics the textures of heavy cream without the fat and calories. For an extra layer of flavor, you can char the corn in a skillet coated with cooking spray before adding it to the pot. Reserve a small amount to sprinkle on top for a pretty presentation if you’re serving this at a dinner party.
Ingredients
Olive oil
2 tsp
Red bell pepper
1 medium, or green, diced
Onion
1 medium, chopped
Frozen corn
3 cup(s)
Uncooked red potato
¾ pound(s), scrubbed and diced
Reduced sodium chicken broth
1 cup(s)
Table salt
½ tsp
Black pepper
¼ tsp
Fat free skim milk
3 cup(s)
Cooked turkey bacon
4 slice(s), coarsely crumbled
Instructions
1
Heat the oil in a large nonstick saucepan over medium heat. Add the bell pepper and onion; cook, stirring, until softened, about 5 minutes. Add the corn, potatoes, broth, salt, and black pepper; bring to a boil over medium-high heat. Reduce the heat and simmer, covered, until the potatoes are tender, about 10 minutes.
2
Puree 1⁄2 cup of the vegetable mixture with 1 cup of the milk in a blender until almost smooth. Stir the puree along with the remaining 2 cups milk back into the soup. Cook over medium heat, stirring occasionally, until heated through, about 5 minutes. Serve sprinkled with the bacon. Yields about 2 cups per serving.
People Also Like
Join the #1 doctor-recommended weight-loss program*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programs to patients.