Bacon and Corn Chowder

By Tonya_Speed

NUTRITION per serving: 205 Calories; 4g Fat; 11g Protein; 36g Carbohydrate; 4g Dietary Fiber; 10mg Cholesterol; 380mg Sodium. Exchanges: 2 Grain (Starch); 1/2 Lean Meat; 0 Vegetable; 1/2 Non-Fat Milk; 1/2 Fat. Points: 4

Ingredients

• 2 slices turkey bacon
• 1/2 cup frozen chopped celery, onion, and bell pepper mix
• 2 (16-oz.) packages frozen yellow and white corn, thawed and divided
• 2 cups low fat milk, divided
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 3/4 cup shredded low fat Cheddar cheese

Details

Servings 6
Adapted from savingdinner.com

Preparation

Step 1

Cook bacon in a Dutch oven over medium heat until crisp; remove from pan, crumble and set aside. Add celery mixture and 1 package of corn to the drippings in the pan; saute for 5 minutes or until vegetables are tender. In a blender, place remaining corn and 1 cup of milk; process until smooth; add to the vegetables in the pan. Stir in remaining milk, salt, black pepper and cheese; cook over medium heat (do not boil), stirring constantly, until cheese melts. Ladle chowder into bowls and top each serving evenly with reserved crumbled bacon. Sprinkle with additional black pepper if desired.

SERVING SUGGESTION: A relish tray of baby carrots, cherry tomatoes, celery sticks and whole black olives; add whole grain rolls and butter.