Healthy Corn Chowder
This lightened-up, healthy corn chowder is the perfect way to use up that summer sweet corn! Made with just a splash of cream and lightly blended for creaminess.
Ingredients
Scale
- 4–5 ears of fresh corn *
- 4 cups broth – chicken or vegetable broth
- 1 cup milk (I use 2%)
- 1/3 cup heavy cream
- 3– 4 slices of bacon, diced
- 3/4 cup onion, diced
- 1 cup carrots, diced
- 1 pound yukon gold potatoes, diced
- 1/4 cup green onion, thinly sliced (for topping)
- 2 tsp Old Bay seasoning
- 1/2 tsp cayenne (less if you prefer less spice)
- 1/2 – 1 tsp salt (to taste)
- 1/2 tsp black pepper (freshly ground)
Instructions
- Cut corn kernals off cobbs and set aside.
- In a large stockpot, combine corn cobbs, broth, milk and cream.
- Bring to a boil, then reduce to a simmer for 15-20 minutes.
- Meanwhile, in dutch oven, or other large pot, saute bacon until crispy.
- Remove from pot and set aside. Feel free to remove a bit of the excess grease if there’s a lot.
- Add onion and carrot and saute over medium heat for 7-8 minutes.
- Add potatoes, corn and spices and saute 2-3 minutes.
- Remove cobbs from broth mixture and add broth to the pot with the veggies.
- Bring to a boil, then reduce to low heat and let simmer 15 minutes or until potatoes are tender.
- Use an immersion blender to blend some of the soup to help thicken. (Or remove 1-2 cups, blend in a blender and return to pot).
- Taste and adjust seasonings. Serve warm, topped with diced bacon and green onions.
Notes
*If fresh corn isn’t available, use 3 – 3.5 cups frozen (or canned) corn and skip simmering the cobbs in broth.
Find it online: https://www.theleangreenbean.com/healthy-corn-chowder/
