Thursday, December 9, 2010

Corn and Bacon Chowder

I have been eating out alot recently.  In the last week alone I have probably eaten out at least 5-6 times either going out to lunch with a friend or going to a dinner party for the holidays.  It is so hard to eat healthy when you're out and about though I do try to stick with salads when I can.  When I saw this healthy recipe for Corn and Bacon Chowder, I knew there was no better time than now to add it to the menu.

I thought this was incredibly good and it was great for a week night meal. 

Corn and Bacon Chowder
adapted from Weight Watchers New Complete Cookbook

2 slices turkey bacon, cut into 1/2 inch pieces
1 onion, chopped
1/2 red bell pepper, seeded and chopped
2-1/2 cups chicken stock
2 medium potatoes, peeled and cubed
2 cups whole corn kernels
1/2 cup light cream or half-and-half
salt to taste

In a medium saucepan over medium-high heat, cook the bacon until crisp.  With a slotted spoon, transfer to a paper towel to drain.

Add the onion and bell pepper and saute until soft, about 5 minutes.  Add the stock and the potatoes; bring to a boil.  Reduce the heat and simmer, partially covered, until the potatoes are almost tender, about 15 minutes.  Stir in the corn; simmer 5 minutes longer.  Season with salt.  Remove from heat and cool slightly.

Transfer 2 cups of the soup to a food processor or blender and puree.  Pour back into the saucepan; stir in the cream and heat to serving temperature.  Serve, topped with bacon pieces.

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