Corn and Bacon Chowder

***Note, we didnt care for the texture of the blended corn. Might be worth try blending other ingredients and leaving all corn whole?***

Prep: 2 minutes; Cook: 14 minutes

Yield

6 servings (serving size: 1 cup)

INGREDIENTS

• 2  bacon slices
• 1/2  cup  chopped celery, onion, and bell pepper
• 4-5 ears of fresh corn, boiled, or 2  (16-ounce) packages frozen baby gold and white corn, thawed and divided
• 2  cups  1% low-fat milk, divided
• 1/2  teaspoon  salt
• 1/4  teaspoon  freshly ground black pepper
• 3/4  cup  (3 ounces) reduced-fat shredded extra-sharp cheddar cheese
• Freshly ground black pepper (optional)

PREPARATION

1. Cook bacon in a frying pan on medium heat until crisp. Remove bacon from pan; crumble and set aside. Add celery mixture and 1 package corn to drippings in pan; sauté 5 minutes or until vegetables are tender.

2. Place remaining 1 package corn and 1 cup milk in a blender, and process until smooth. Add pureed mixture to vegetables in pan; stir in remaining 1 cup milk, salt, black pepper, and cheese. Cook over medium heat (do not boil), stirring constantly, until cheese melts. Ladle chowder into bowls. Top each serving evenly with reserved crumbled bacon. Sprinkle with additional black pepper, if desired.

Nutritional Information

Calories: 215 (24% from fat)

Fat: 6g (sat 3.1g,mono 1g,poly 0.6g)

Protein: 10.8g

Carbohydrate: 33.6g

Fiber: 3.8g

Cholesterol: 15mg

Iron: 0.8mg

Sodium: 402mg

Calcium: 208mg

Recipe from Cooking Light Fresh Food Fast, Oxmoor House, APRIL 2009