Fresh Corn Chowder with Onion, Potato and a Little Kick
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Ingredients:
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4 ears of fresh corn, husked and silk removed
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3 strips of center-cut (40% less fat) bacon, cut into 1/2-inch pieces
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1 medium vidalia or yellow onion, finely chopped
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1small jalapeno pepper, seeded and diced finely
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1/4 cup red pepper, seeded and diced
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1 tsp. kosher salt
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1 tsp. freshly-ground black pepper
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3 cups vegetable stock or low-sodium chicken broth
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2 medium Yukon Gold potatoes, peeled and diced
Directions:
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Cut off kernels of corn using a mandolin or sharp knife. Place corn in a medium bowl.
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Heat a large dutch oven over medium heat. Add the bacon and cook until crisp, about 3 to 5 minutes. Remove the bacon with a slotted spoon and set aside to drain on a plate lined with paper towels. Leave bacon fat in the dutch oven.
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Place the chopped onion, jalapeno pepper and red pepper in the dutch oven and cook until onion is soft, about 3 to 5 minutes. Add the salt and pepper. Raise the heat to medium high. Add the broth, potatoes, corn. Bring to a boil, then turn heat down to medium low and allow to simmer 15 minutes or until the potatoes are fork tender.
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Use an immersion blender to puree the soup mixture until thick and smooth. Return to the soup pot to warm through. Serve with crip bacon bits as garnish.
Yield: 6 servings.
Nutritional Analysis (per serving):
Calories: 171
Fat: 5 g (1 g saturated fat)
Cholesterol: 6 mg
Carbohydrates: 27 g
Fiber: 3 g
Protein: 8 g
Recipe provided by Cindy Kleckner, RDN, LD, Cooper Clinic