Corn and Potato Chowder

A perfect meal-in-a-bowl for busy weeknights or special weekends.

Makes 4 servings

INGREDIENTS:

• 4 slices 30% less fat center-cut bacon
• 1 ½ cups chopped onion
• ½ cup chopped carrot
• 1 teaspoon chopped fresh thyme
• 2 cups frozen corn kernels
• 3 garlic cloves, minced
• 2 cups low-sodium chicken broth
• 12 oz. Washington red potatoes
• ¾ cup half-and-half
• 1 (8.5 oz.) can cream-style corn
• ½ teaspoon salt
• ¼ teaspoon black pepper

DIRECTIONS

1. Chop 2 slices of the bacon.  Over medium-high heat, heat a large saucepan or Dutch oven.  Add the sliced and chopped bacon and cook until crisp, turning slices occasionally, 5 to 6 minutes.  Move sliced bacon to paper towel and set aside.  Add onion, carrot and thyme to pan with the chopped bacon.  Cook, stirring occasionally, until vegetables are softened, 6 to 7 minutes.  Stir in the corn kernels and garlic.  Cook 4 minutes.
2. Meanwhile, scrub potatoes with vegetable brush under cold running water, cut into ½ -inch cubes.  Add potatoes, broth, half-and-half and cream style corn to pan with onion mixture.  Heat until simmering, and then reduce heat to medium-low. Cover and simmer until the potatoes are tender, 12 to 14 minutes.  Stir in salt and pepper.  Carefully pour 2 cups of the potato mixture into blender and puree.  Return puree to the pan and stir.  Divide among 4 bowls.  Crumble reserved 2 slices of bacon over each bowl.

Nutritional Analysis per serving:  279 calories, 10 g protein, 47 g carbohydrates, 8 g fat, 4 g saturated fat (25% of calories from fat), 24 mg cholesterol, 5 g fiber, 670 mg sodium.

Washington State Potatoes