Potato, corn, and bacon chowder

6 servings

Ingredients

Quantity Ingredient
2 teaspoons Olive oil
1 large Onion; chopped
1 Garlic clove; minced
3½ cup Chicken broth, defatted divided
2½ cup 1% milk
3½ cup Boiling potatoes peeled and cubed
1 large Bay leaf
¼ teaspoon Powdered mustard
¾ teaspoon Dried thyme leaves
¼ teaspoon White pepper
2½ cup Yellow corn, frozen
6 ounces Canadian bacon cut in slivers
¼ teaspoon Salt, or to taste optional

Directions

Recipe by: Skinny One-Pot Meals - ISBN 0-940625-75-X In a large pot, combine oil, onion, garlic, and 2 Tbs broth. Cook over medium heat, stirring frequently, about 5 mins or until onion is tender. If liquid begins to evaporate, add more broth. Add remaining broth, milk, potatoes, bay leaf, mustard, thyme, and pepper. Bring to a boil.

Lower heat and simmer, covered, 10 to 11 mins, stirring occasionally, until potatoes are tender. Add corn and bring liquid to a simmer again; simmer an additional 6 to 8 mins until corn is cooked through.

Remove and discard bay leaf. Using ladle, transfer about half of vegetables and liquid to blender container. Blend on medium speed until thoroughly pureed. Return puree to pot. Stir in Canadian bacon.

Simmer about 10 mins longer. Add salt, if desired.

NUTRITIONAL DATA (based on 6 servings): Per Serving: Calories 306 Fat (gm) 5.9 Sat. fat (gm) 2⅖ Cholesterol (mg) 27 Sodium (mg) 873 Protein (gm) 16 Carbohydrate (gm) 50 % Calories from fat 17

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