Meals and Memories is what this blog is all about. So, it is not at all surprising that a slight tinge of coolness in the air makes my family think of soup. It is also not surprising that a certain meal or menu comes to mind. My daughter and I made each of our versions of corn chowder on the same cool fall day (for Texas) by coincidence. Not at all shocking to me. I taught her how to think appropriate for the season! So, you pick. My recipe isn’t too bad health wise. Her’s is a healthier version. Is your good diet angel or bad diet angel picking dinner tonight? Fix a salad or a grilled cheese and get your spoons ready
Lightened Up Corn Chowder
When fall is in the air I can’t help but see soup. Soup, soup, soup. (see my Mom’s note above) The kind I usually like has tons of cream, potatoes and butter in it. That warms my soul. I can do this though. Here is a corn chowder that is lightened up and has a little zing to it. It is based on the Weight Watcher’s recipe but I made some adjustments to thicken and spice it up. How did that cheese get in there?
- 1 medium yukon gold potato
- 1 spray cooking spray
- 1/2 cup uncooked celery, chopped
- 1/4 cup uncooked onion , chopped (or 1 large shallot)
- 2 cups corn frozen, canned or fresh
- 1 cup sweet red pepper , diced
- 1 jalapeno seeded and chopped
- 4 1 ounce slices uncooked Canadian-style bacon, diced
- 2 cup fat-free skim milk
- Salt and pepper to taste
- tsp hot pepper sauce, or to taste
Pierce potato in several places with a fork; microwave on high power until tender, turning over once, about 8 minutes. Allow to cool; peel and mash.
- Meanwhile, coat a large saucepan with cooking spray. Add celery, onion, corn and red pepper; sauté over medium-high heat for 5 minutes.
- Stir bacon and milk into saucepan; stir in mashed potato and mix well. Season with salt, pepper and hot pepper sauce; stir to combine. Cover and simmer 10 minutes (do not allow to boil). Yields about 1 1/2 cups per serving.
Quick Southern Corn Chowder with Bacon
A good Sunday Supper is a bowl of soup for me. I am always looking for soups to make fast that have a good flavor. What better way to satisfy a hunger than by adding bacon to something. This one doesn’t even require frying the bacon. It’s already fried, chopped and waiting to be used. It is a 2.8 ounce package of Hormel Black Label Real Bacon Pieces (50% less fat). I used about ½ the package for 2 servings.
My Sundays usually start early with church at 8:00AM, followed by reading the paper, doing laundry while working some in the garden and maybe a shopping trip to the outlet mall and trying to squeeze in some time to take a nap. Since this food blog began naps don’t usually happen if I want to get ahead for the week, I try to do some of my cooking/photographing on the weekend.
I decided to try my hand at a chowder after reading about several. This one is basically the vegetables I had in the crisper drawer and freezer. Now what could be simpler than chopping a few veggies and adding some flavorings?
- 1 tablespoon olive oil
- ½ onion, chopped
- 1 potato, peeled and diced
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
- ½ red bell pepper, chopped
- 1 clove garlic, minced
- 3 springs fresh thyme
- 1 cup frozen corn
- ½ cup half and half (low fat is fine)
- 2 tablespoons of butter
Put the olive oil in a sauce pan large enough for your soup. Have all the veggies prepared and diced about the same size for even cooking. Heat the olive oil and add the veggies (except the corn). Stir to coat. Add salt and pepper and cover and allow to steam for about 5 minutes. Put in the thyme (whole stems). Add just enough water to cover the veggies. Cook until the veggies are tender.
At this point add the corn and cook for about 5 minutes. Then add the half and half and butter. Taste and adjust seasoning with salt and pepper. Remove the thyme stems. Heat just to a simmer. Do not boil.
It’s ready to serve with a salad.
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