Corn Chowder (Lighter by Bobby Deen)

By Texaschef11

Ingredients

• 3 strips center-cut reduced-fat bacon, chopped
• 1 onion, diced
• 1 jalapeno, seeded and diced
• 1/4 cup all-purpose flour
• 1 (32-ounce) container chicken stock
• 2 russet potatoes, cubed
• 1/2 teaspoon salt
• 1 (16-ounce) package frozen baby gold and white corn kernels (3 cups)
• 1 cup fat-free milk
• 3 tablespoons fat-free half-and-half
• 1/2 cup reduced-fat shredded Cheddar cheese
• 2 tablespoons chopped fresh cilantro

Preparation

Step 1

Spray a large nonstick saucepan with nonstick spray and set over medium-high heat. Add the bacon and cook until browned, 2 – 3 minutes. Transfer the bacon to paper towels to drain.

Add the onion and jalapeno to the saucepan. Cook, over medium-high heat, stirring occasionally, until the onion is tender, about 5 minutes. Stir in the flour; cook 1 minute. Add the broth, potatoes, and salt; bring to a boil. Reduce the heat and simmer, covered, until the potatoes are tender, about 12 minutes. Add the corn, milk, half-and half. Cook 1 minute. Remove from the heat. Stir in the cheese and cilantro; sprinkle with the bacon.
Prep Time: 20 minutes
Cook Time: 30 minutes
Difficulty: easy
Yield: 8 cups
Per Serving (1 cup): 167 Cal (15% from Fat, 23% from Protein, 62% from Carb); 10 g Protein; 3 g Tot Fat; 1 g Sat Fat; 1 g Mono Fat; 27 g Carb; 2 g Fiber; 5 g Sugar; 117 mg Calcium; 1 mg Iron; 668 mg Sodium; 6 mg Cholesterol

Original recipe courtesy Paula Deen (Chef Jack’s Corn Chowder)
Lightened Up recipe courtesy of Bobby Deen and the Paula Deen Test Kitchen