Thursday, January 13, 2011

Corn and Bacon Chowder

Another Cooking Light recipe! I wouldn't call it corn and bacon chowder considering the bacon is just a garnish, but it's good stuff! The corn is nice and sweet--it smelled like cornbread while it was cooking. Perfect for a cold day!

Corn and Bacon Chowda

from Cooking Light

2 turkey bacon slices

1/2 cup chopped celery, onion, and bell pepper mix

32 oz frozen baby gold and white corn, thawed and divided

2 cups milk, divided (used skim)

1/2 tsp salt

1/4 tsp pepper

3/4 cup reduced fat shredded extra sharp cheddar cheese

Cook bacon until crisp, remove from pan, crumble, and set aside. Saute veggies and 16 oz corn in bacon drippings for five minutes or until tender.

Blend 16 oz corn and 1 cup milk in blender until smooth. Add pureed corn to vegetables in pan. Stir in remaining milk, salt, pepper, and cheese. Cook over medium heat without boiling, stirring constantly, until cheese melts. Serve with bacon crumbles on top.

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