Eat Skinny Be Skinny: Low Fat Corn Chowda
PIN IT!Y’all, I have been waiting FOR MONTHS for soup season. I like summer, don’t get me wrong, but autumn and winter are my favorite seasons. I love curling up in a soft, cashmere sweater next to a roaring fire, a pot of homemade soup simmering on the stove. I love being bundled up, watching snowflakes fall outside and know that I’m warm and comfy inside. Plus, my birthday AND Christmas fall in the winter months, how could I not love this snow-filled, chilly season? Whether you hate the winter or love it, you’ll enjoy this chowda. (I sometimes enjoy talking in accents, what of it).
It was creamy, chunky and amazingly flavorful, plus, had the addition of my favorite ingredient: BACON! Although I just sprinkled a little on top, I’m certain bacon makes everything better. The crisp, saltiness of the bacon is such a fabulous compliment to the soft, mild flavor of the chowder. Plus, the great thing about chowder is you can pretty much add whatever the heck you want to it to make it taste good. Peppers, cheese, bacon, sour cream, spices, meat, bread, whatever tickles your little fancy.
We paired our chowda with homemade garlic bread sticks made with part skim cheddar cheese, garlic powder and a dash of salt and pepper. So easy and tasted AMAZING when dipped in the soup. If you don’t like wet bread, just eat the bread sticks on their own. For some reason, I love wet, soggy bread with soups. On it’s own, a little creepy. With soup? The best thing ever.
I know I’m weird. Just go with it.
Low Fat Corn Chowda
Yields: About 6 one cup servings
Prep time: >15 minutes
Cook time: About 15 minutes
What You’ll Need:
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2 slices of turkey bacon
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1 celery stalk, chopped
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1 medium onion, finely chopped
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1 yellow pepper, chopped
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2 16 ounce packages of frozen corn
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2 cups of low fat (or skim) milk
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Dashes of salt and pepper
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3/4 cup part skim cheddar cheese
How to Make It:
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Cook bacon in a large dutch oven until crispy. Remove and set aside, leaving the drippings in the pan.
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Add celery, onion and bell pepper, cooking until soft. Add in one package of corn, salt and pepper, reduce heat.
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In a blender or food processor, place the second package of corn and 1 1/2 cup milk. Blend until smooth. Pour mixture into the vegetable mixture. Add in additional 1/2 cup of milk.
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Once soup is warmed, add in cheddar cheese and cook until cheese has melted.
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Serve soup and garnish with crumbled bacon and additional cheese!
This soup is perfect for those chilly, autumn nights of October and November. I highly recommend serving it with a crispy bread (like those garlic bread sticks, hey-o!). And wine. It’s magnificent paired with a Pinot Noir. Or, heck, any kind of red wine. Who am I to discriminate?
Nutritional information per 1 cup: 215 calories, 6 grams of fat, 11 grams of protein and 4 grams of fiber
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