My husband requested a corn chowder the other day and given my recent soup obsession, I happily obliged.
This lightened up version of rich and creamy corn chowder is packed with flavor and deliciously hearty, yet the lack of heavy cream allows you to go back for seconds without going into a food coma. What’s more, the soup is ready in under 30 minutes. Double win!
Corn and Potato Chowder
- Cooking spray
- 2 strips turkey bacon, cut into small strips
- 1 red and one orange bell pepper, diced
- 1 shallot, diced
- 2 cups frozen corn kernels
- 1 1/4 cups water
- 1 teaspoon seafood seasoning (such as Old Bay, I prefer low sodium)
- 3/4 teaspoon dried thyme leaves
- 1/8 teaspoon ground red pepper
- 1 pound baking potatoes, cut into 1/2-inch pieces
- 1 cup milk of choice
- 1/4 cup chopped parsley
- 1 tsp. chicken boullion
- 1/4 cup (1 ounce) shredded sharp cheddar cheese (I like Cabot because they are naturally lactose free)
- salt and pepper, to taste
- 1 green onion, thinly sliced
- Heat a large pot over medium-high heat. Coat pan with cooking spray.
- Add bacon strips and cook for about 2-3 minutes.
- Add bell peppers and shallot and sauté 4 minutes or until lightly browned.
- Increase heat to high and add corn, water, seafood seasoning, thyme, red pepper, and potatoes; bring to a boil.
- Cover the pot, reduce heat, and simmer for 10 minutes or until potatoes are tender.
- Remove pot from heat and stir in milk, chopped parsley, 1/4 cup cheese and salt.
- If you prefer a smoother, creamier soup, use an immersion blender (or regular blender) to puree the soup to your desired consistency. I pureed about half of it.
- Place about 1 1/2 cups soup in each of 4 bowls. Top with green onions and enjoy!