Healthy Corn Chowder

By cserumga

Per serving: 284 cal, 15g total fat, 38mg chol, 188mg sodium, 29g carb, 6g fiber, 10g protein

Ingredients

• 4 strips thick-sliced bacon, diced
• 1 cup diced onion
• 2 Tbsp minced garlic
• 1/3 cup all-purpose flour
• 3 cups half-and-half
• 2 cups low-sodium chicken broth
• 5 ears fresh corn, shucked (about 4 cups kernels, plus corn milk and cobs)
• 2 cups diced red bell pepper
• Salt and pepper to taste
• Sliced scallions (optional)

Details

Servings 8
Cooking time 30mins

Preparation

Step 1

Cook bacon in a large pot until crisp. Transfer bacon to a paper towel lined plate; reserve drippings.

Saute onion and garlic in 3 Tbsp drippings in same pot over high heat until softened, 2-3 minutes. Stir in flour and cook 2-3 minutes.

Whisk half-and-half and broth into flour mixture.

Add corn (kernels, milk, and cobs) and bell pepper. Bring chowder to a boil over high heat; recuce heat and bring to a low boil. Cook chowder until peppers are tender, about 20 minutes; remove cobs and discard. Season chowder with salt and pepper. Garnish each serving with bacon and scallions.