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)
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.
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!!