I don’t know about you, but I love, love, love bacon & corn. They’re definitely up there with Nutella. Anyway, I was looking through my Cooking Light: Fresh Food Fast recipe book and stumbled upon this great concoction.
Unfortunately for me, I use precooked bacon. I know, I know…raw bacon tastes better (after cooking it, of course!) but I don’t like how it stinks up my 800 square foot apartment! Ah, well.
Corn & Bacon Chowder
From Cooking Light: Fresh Food Fast recipe book
Makes 6 servings (serving size: 1 cup)
- 2 bacon slices (I used 4)
- ½ cup refrigerated prechopped celery, onion, and bell pepper mix
- 2 (16 oz) packages frozen baby gold and white corn, thawed & divided
- 2 cups 1% low-fat milk, divided (I used whole)
- ½ tsp salt
- ¼ tsp freshly ground black pepper
- ¾ cup (3 oz) reduced-fat shredded extra-sharp cheddar cheese (such as Cracker Barrel)
- freshly ground black pepper (optional)
Cook bacon in a Dutch oven over medium heat until crisp. Remove bacon from pan; crumble and set aside. Add celery mixture and 1 package corn to drippings in pan; sauté 5 minutes or until vegetables are tender.
Place remaining 1 package corn and 1 cup milk in a blender, and process until smooth. Add pureed mixture to vegetables in pan; stir in remaining 1 cup milk, salt, black pepper, and cheese. Cook over medium heat (do not boil), stirring constantly, until cheese melts. Ladle chowder into bowls. Top each serving evenly with reserved crumbled bacon. Sprinkle with additional black pepper, if desired.
Serve with a salad or whatever you have on hand…I chose buttermilk ranch pretzel pieces!