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Healthy Corn Chowder

healthy corn chowder
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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

  1. Cut corn kernals off cobbs and set aside.
  2. In a large stockpot, combine corn cobbs, broth, milk and cream. 
  3. Bring to a boil, then reduce to a simmer for 15-20 minutes. 
  4. Meanwhile, in dutch oven, or other large pot, saute bacon until crispy. 
  5. Remove from pot and set aside. Feel free to remove a bit of the excess grease if there’s a lot.
  6. Add onion and carrot and saute over medium heat for 7-8 minutes.
  7. Add potatoes, corn and spices and saute 2-3 minutes.
  8. Remove cobbs from broth mixture and add broth to the pot with the veggies.
  9. Bring to a boil, then reduce to low heat and let simmer 15 minutes or until potatoes are tender. 
  10. 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).
  11. 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/