Good soup! I do not own a food processor, so my soup was a bit chunkier than the picture. I also used fresh corn off the cob instead of the second bag of frozen corn. I would suggest adding a jalapeño or something else for a bit more spice and will do so in the future.
Corn and Bacon Chowder
To capture the freshness of yellow jewel-like corn without the fuss of shucking ears or cutting kernels off the cob, use packages of frozen baby gold and white corn. This chowder is so wonderfully sweet with the frozen corn that our taste testers gave it our highest rating.
Prep: 2 minutes; Cook: 14 minutes
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- Calories: 215
- Calories from fat: 24%
- Fat: 6g
- Saturated fat: 3.1g
- Monounsaturated fat: 1g
- Polyunsaturated fat: 0.6g
- Protein: 10.8g
- Carbohydrate: 33.6g
- Fiber: 3.8g
- Cholesterol: 15mg
- Iron: 0.8mg
- Sodium: 402mg
- Calcium: 208mg
- 2 bacon slices
- 1/2 cup refrigerated prechopped celery, onion, and bell pepper mix
- 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 (such as Cracker Barrel)
- Freshly ground black pepper (optional)
- 1. Cook bacon in a Dutch oven over 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.
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