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Fresh Corn Chowder with Onion, Potato and a Little Kick

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Fresh Corn Chowder with Onion, Potato and a Little Kick








Ingredients:

  • 4 ears of fresh corn, husked and silk removed
  • 3 strips of center-cut (40% less fat) bacon, cut into 1/2-inch pieces
  • 1 medium vidalia or yellow onion, finely chopped
  • 1small jalapeno pepper, seeded and diced finely
  • 1/4 cup red pepper, seeded and diced
  • 1 tsp. kosher salt
  • 1 tsp. freshly-ground black pepper
  • 3 cups vegetable stock or low-sodium chicken broth
  • 2 medium Yukon Gold potatoes, peeled and diced

Directions:

  1. Cut off kernels of corn using a mandolin or sharp knife. Place corn in a medium bowl.  
  2. 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.
  3. 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.
  4. 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