Whenever I get back from a trip, I don’t want to do anything for at least 2 days. I want to catch up on sleep. I want to clean the house. I want to catch up on my DVR. I basically don’t want to do anything that requires thinking which is pretty much the opposite of what happens at work every day. Most of the time, my brain just hurts by the time I get home from work. I need to keep things as simple as possible this week and with the weather really starting to cool off, soup is certainly the way to go.
This low-fat corn and potato chowder is so good, definitely one of my most favorite soup recipes I have made I think. My husband didn’t love it as much as I did, but it was mostly because he doesn’t like corn in his soup. Whatever! The corn is one of the best parts if you ask me! I know corn is not in season anymore, but if you can use fresh corn off the cob, I highly recommend it. This chowder is plenty filling with the corn, potatoes, and carrots and to keep things light, I didn’t use any heavy cream.
- 3 strips turkey bacon (or any bacon you prefer), chopped
- 1 medium yellow onion, diced
- 3 cups mini gold potatoes, diced into small bite-size pieces
- 1 cup carrots, sliced
- 1/2 teaspoon cumin
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons all-purpose flour
- 4 cups chicken or vegetable broth
- 2 cups corn (fresh or frozen)
- 1 cup skim milk
- 1 cup fat-free half and half (or just add more milk)
- green onions or parsley (for garnish)
- Cook the bacon over medium heat until crispy in a large dutch oven or pot. Remove the bacon using a slotted spoon, but leave the drippings.
- Add the onion and saute for about 2-3 minutes or until translucent. Add the potatoes and the carrots to the pot followed by the cumin, salt, pepper, and the flour. Stir until everything is well-coated with the flour. Pour the broth in. Lower the heat and bring to a simmer. Let the vegetables simmer for about 15 minutes or until mostly cooked and slightly thickened. Stir in the corn and let cook for another 10 minutes. Stir in the milk and half and half and let cook for another 5-10 minutes until the vegetables are cooked and the soup is heated. Season with additional salt and pepper if desired. Garnish with fresh chopped green onion or parsley.