Corn Chowder with Bacon

Pureeing some of the corn-and-potato mixture in a blender gives this soup rich creaminess without much cream. Red bell pepper imparts a beautiful golden hue to the chowder (and is a great source of vitamin C). For a final touch, a little bacon crumbled over this easy corn chowder recipe goes along way. Corn is high in fiber and contains main vitamins and minerals, including vitamin C, folate, vitamin B, magnesium and potassium. It also contains antioxidants that may support eye health. It is a starchy vegetable so those with diabetes should keep in mind that one half cup of corn counts as one carbohydrate food choice. Red bell peppers are also rich in vitamins A & C and many antioxidants.

Makes: 4 servings
Time to cook: 50 minutes

Ingredients

· 3 slices center-cut bacon

· 1 cup chopped red bell pepper

· 1 cup chopped onion

· 4 cloves garlic, minced

· 2 cups fresh corn kernels (3-4 ears)

· 3 tablespoons water, divided

· ½ teaspoon salt

· 1 tablespoon all-purpose flour

· 2 cups low-sodium chicken broth, divided

· ¼ cup dry white wine

· 8 ounces Yukon Gold potatoes, peeled and diced

· 5 sprigs fresh thyme, plus leaves for garnish

· ¼ cup half-and-half

· ½ tablespoon butter 

· ½ teaspoon ground pepper

Cooking Instructions

1. Cook bacon in a large saucepan over medium heat until crisp, 8 to 9 minutes.Transfer the bacon to a paper towel-lined plate, reserving 1 Tbsp. drippings in the pan. Crumble the bacon and set aside.

2. Add bell pepper, onion, and garlic to the pan; cook, stirring often, until browned and tender, 6 to 8 minutes. Transfer the bell pepper mixture to a medium bowl; set aside. Add corn, 2 Tbsp. water, and salt to the pan; cook, stirring often, until the corn is golden, 4 to 5 minutes. Stir in the remaining 1 Tbsp. water, scraping the bottom of the pan to loosen any browned bits.

3. Return the bell pepper mixture to the pan. Stir in flour; cook, stirring constantly, for 1 minute. Stir in 1/4 cup broth and wine; cook, stirring constantly and scraping the bottom of the pan to loosen browned bits, for 1 minute. Stir in potatoes, the remaining 1 3/4 cups broth, and thyme. Cover and bring to a boil. Reduce heat to low and simmer until the potatoes are fork-tender, 15 to 18 minutes.

4. Remove and discard the thyme sprigs. Transfer 2 cups of the soup to a blender. Remove center piece of lid (to let steam escape), secure the lid on the blender, and cover with a kitchen towel. Puree until smooth (use caution when blending hot liquids). Return the blended soup to the pan. Stir in half-and-half and butter. Divide between 4 bowls; sprinkle with pepper and garnish with the crumbled bacon and thyme leaves, if desired.

Nutrition per serving
220 calories; 6 grams fat; 3 grams saturated fat; 34 grams carbohydrates; 4 grams dietary fiber; 9 grams sugar; 9 grams protein; 432 milligrams sodium

Recipe by Joyce Hendley, Eatingwell.com

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