Friday, June 4, 2010

Corn and Bacon Chowder

Cooking Light recipe

Corn and Bacon Chowder

2 bacon slices
1/2 cup prechopped celery, onion and bell pepper mix
2 (16 oz) packages frozen baby gold and white corn, thawed and divided
2 cups 1% low fat milk, divided
3/4 cup (3 oz) reduced-fat shredded extrasharp cheddar cheese
1/2 teaspoon salt
1/4 teaspoon ground black pepper

Cook bacon slices in a dutch oven over medium heat until crisp. Remove bacon from pan; crumble and set aside. Add celery mix and 1 package corn to drippings in pan; saute 5 minutes or until vegetables are tender.

Place remaining 1 package corn and 1 cup milk in a blender; process until smooth. Add pureed mixture to vegetables in pan; stir in remaining 1 cup milk, cheese, salt and 1/4 teaspoon black pepper. Cook over medium heat (do not boil) until cheese melts, stirring constantly. Ladle soup into bowls. Top with crumbled bacon. Sprinkle with additional black pepper, if desired. Yields: 6 servings.

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