Corn Chowder

Ingredients

• 1 tablespoon olive oil
• 1 small white onion, chopped
• 5 slices turkey bacon, chopped
• 1 tablespoon flour
• 1/4 teaspoon cayenne pepper or paprika
• 2 large baking potatoes (about 1 1/2 pounds, peeled and cubed
• 2 cups fresh corn kernels or frozen kernels defrosted under hot running water for 30 seconds
• 32 ounces chicken broth
• 1 cup non-fat, skim milk
• 4 ounces reduced-fat cream cheese
• 1/4 teaspoon salt
• 1/4 teaspoon ground pepper
• 1/2 cup chopped chives

Instructions

• Heat a large stock pot over medium-high heat. Add the oil. When the oil is hot, add the onions and bacon. Cook 5 to 6 minutes until the onions begin to soften but do not brown. Add the flour and cayenne or paprika if using. Cook an additional 2 to 3 minutes stirring continuously until the flour coats the onion and starts to stick to the bottom of the pan without browning. Decrease heat if necessary.
• Add the potatoes, half the corn, and the stock. Bring to a boil. Cover and simmer 15 to 20 minutes until the potatoes are tender. Add the cream cheese and skim milk. Blend until smooth with a stick blender or blend in a food processor. Stir in remaining corn and season with additional salt and pepper to taste. Sprinkle with chives and serve immediately.

http://skinnychef.com/recipes/corn-chowder

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