Corn and Bacon Chowder

Corn and Bacon Chowder

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Corn and Bacon Chowder

Yields: 6 servings (serving size: 1 cup)

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, salty and slightly spicy.
  • 2 bacon slices (or 1/2 package of REAL bacon pieces)
  • 1/2 cup refrigerated pre-chopped celery, onion, and bell pepper mix (or dice your own)
  • 2 (16-ounce) packages frozen baby gold and white corn, thawed and divided
  • 2 cups 1% low-fat milk, divided (can use chicken broth to reduce the dairy)
  • 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)
 Directions:
  1. Cook bacon in a Dutch oven over medium heat until crisp. Remove bacon from pan; crumble and set aside.
  2. Add celery mixture and 1 package corn to drippings in pan; sauté 5 minutes or until vegetables are tender.
  3. Place remaining 1 package corn and 1 cup milk in a blender, and process until smooth.
  4. Add pureed mixture to vegetables in pan; stir in remaining 1 cup milk, salt, black pepper, and cheese.
  5. Cook over medium heat (do not boil), stirring constantly, until cheese melts.
  6. Ladle chowder into bowls. Top each serving evenly with reserved crumbled bacon. Sprinkle with additional black pepper, if desired.

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