Bobby?s Lighter Corn Chowder
|3 strips center-cut reduced-fat bacon; chopped|
|1 onion, diced|
|1 jalapeno, seeded and diced|
|1/4 cupall-purpose flour|
|1 (32-ounce) container chicken stock|
|2 russet potatoes; cubed|
|1 (16-ounce) package frozen baby gold and white corn; (3 cups)|
|1 cupfat-free milk|
|3 tablespoonsfat-free half-and-half|
|1/2 cupreduced-fat shredded Cheddar cheese|
|2 tablespoonschopped fresh cilantro|
Bobby?s Lighter Corn Chowder Preparation
Spray a large nonstick saucepan with nonstick spray and set over medium-high heat. Add the bacon and cook until browned, 2 ? 3 minutes. Transfer the bacon to paper towels to drain.
Add the onion and jalapeno to the saucepan. Cook, over medium-high heat, stirring occasionally, until the onion is tender, about 5 minutes. Stir in the flour; cook 1 minute. Add the broth, potatoes, and salt; bring to a boil. Reduce the heat and simmer, covered, until the potatoes are tender, about 12 minutes. Add the corn, milk, half-and half. Cook 1 minute. Remove from the heat. Stir in the cheese and cilantro; sprinkle with the bacon.
Per Serving (1 cup): 167 Cal (15% from Fat, 23% from Protein, 62% from Carb); 10 g Protein; 3 g Tot Fat; 1 g Sat Fat; 1 g Mono Fat; 27 g Carb; 2 g Fiber; 5 g Sugar; 117 mg Calcium; 1 mg Iron; 668 mg Sodium; 6 mg Cholesterol
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