Corn Chowder On A Rainy Day

I’m back! I was craving soup today because it was raining, so I looked through all of my cookbooks and decided to make something that I’ve never made at home. I’m actually surprised that I have not made this before because it is one of my favorite soups. As promised, here it is, take a peek…it came out very good. I added celery to the soup, just seemed like it needed it, and I omitted the bacon.

Hearty Corn Chowder

2 teaspoons olive oil
1 red or green bell pepper, diced
1 onion, chopped
3 cups frozen corn kernels
¾ pound red potatoes, scrubbed and diced
1 cup reduced sodium chicken broth
½ teaspoon salt
¼ teaspoon black pepper
3 cups fat-free milk
4 slices turkey bacon, crisp cooked and coarsely crumbled

1. Heat the oil in a large non-stick 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 ½ cup of the vegetable mixture with 1 cup of the milk in a blender until almost smooth. Stir in 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.

Serves 4. Per Serving (2 cups) CAL319/ FAT 7/ FIBER 6 =6 points.