A creamy blend of corn, potatoes and red bell pepper, this Corn Chowder with Bacon is the perfect use for fresh or frozen corn. Super fresh and flavorful!
- 2 slices of bacon, cut into 1/2 inch pieces
- 1 small onion, diced
- 1/2 red bell pepper, seeded and chopped
- 2 1/2 cups chicken broth
- 2 medium potatoes (about 12 oz total), peeled and cubed
- 2 cups whole kernel corn, either fresh or frozen
- 1/4 cup half and half
- Salt to taste
Place a soup pot over medium high heat and add the bacon. Cook until crisp. Transfer the bacon to a paper towel lined plate with a slotted spoon.
Add the onion and bell pepper to the pot and saute until soft, about 5 minutes. Add the chicken broth and the potatoes and bring the mixture to a boil. Reduce the heat and simmer, partially covered, until the potatoes are almost tender, about 15 minutes. Stir in the corn and cook for another 5 minutes. Season with salt, then remove from the heat and allow to cool slightly.
Transfer about 2 cups of the soup to a blender or a food processor. Process until smooth. Pour the soup back into the pot. Stir in the half and half. Heat to serving temperature. Serve topped with the bacon pieces.
Adapted from Weight Watchers New Complete Cookbook
- Calories: 253
- Sugar: 8 g
- Sodium: 369 mg
- Fat: 4 g
- Saturated Fat: 2 g
- Unsaturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 41 g
- Fiber: 5 g
- Protein: 10 g
- Cholesterol: 16 mg