Corn makes a sweet and satisfying soup.
The potatoes help to thicken the broth without adding any fat.
Top it off with low-fat cream cheese to give this soup it’s sinful texture that is so rich and thick, they won’t believe it’s not made with heavy cream. Use the flour for a thick heavy soup or skip it if you want a lighter texture.
- 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
- 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.
Nutritional Stats Per Serving (2 cups): 343 calories, 15 g protein, 55 g carbohydrates, 8 g fat (3 g saturated), 17 mg cholesterol, 2g fiber, 398 mg sodium.
Weight Watchers® Points Plus: 9
Wine Pairing: Chardonnay, Pinot Blanc