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