What’s Up Wednesday: Easy Mid-week recipe

Good morning! This week has been hectic, COLD, and snowy.. and all I have wanted is a warm cup of soup and a cozy blanket. So if you have a crazy week and need a quick, easy, and healthy recipe I have the one for you! Below is a great take on corn chowder in under an hour. Soups usually take hours, but this one is a nice stand in when you have less time during the week to make a healthy meal. The prep is what takes the most time in this recipe, so you may need to devote a small amount of time ahead of when you want to eat to make this soup.


1 tbsp olive oil

2 cups of corn kernels (if frozen defrost under hot running water)

1 small onion – diced

4 slices of turkey bacon – chopped

1 tbsp flour

2 large baking potatoes (peeled and cubed)

photo 2 (1)

32 oz chicken broth

1 cup skim milk

4 oz of reduced-fat cream cheese

salt and pepper to taste


Heat a large pot over medium heat. Add the oil. When the oil is hot, add the onions and bacon.

photo 1

Cook 5 to 6 mins until the onions are soft, but not caramelized. Add the flour and cook an additional 2-3 minutes stirring continuously until the flour coats the onion and starts to stick to the pan. Add the potatoes, half the corn, and the broth. Bring to a boil. Cover and simmer 15-20 minutes until the potatoes are tender. Add the skim milk and cream cheese and mix until blended. Add the remaining corn and salt and pepper to taste!

*If you prefer, after adding the skim milk and cream cheese you can blend the soup in a food processor or with a stick blender.

I wish you all warmth!!



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Day to Day with M & A

The ramblings of two vibrant twenty-somethings making their way in a small city.

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