Happy Monday eve! I started writing this post nearly two weeks ago and finally wanted to finish so I could share this awesome recipe with you all.
These past two weeks have been a doozy for me – this is my first few weeks off from work and I still feel like I am going nonstop between errands, watching Kurt, and learning how to exist without going into an office every day.
(Recap: I’m taking an indefinite work leave as of December 1st; we’ll be moving out to a more suburban area in February; Kurt is on a decreased preschool schedule.)
I should really be doing a Thanksgiving recap because I made the amazing Vegducken that was making the rounds this year BUT it’s now almost a month past Thanksgiving and I made this light version of a cream of corn soup and I simply cannot deny you the recipe; it’s just that good.
I was at Whole Foods and saw this SOUPS & stews special magazine by BH&G; one of my goals for December is to make more soup so I picked it up.
They had a version of corn chowder but it called for two cups of half and half and Bobby can’t eat something like that (creamy soups upset his stomach). So I made a few changes. Here’s my take on this – it’s a whole lot lighter than the original, but really really tasty. I found it super creamy and rich even with my changes.
Lightened Up Corn Chowder
- 4 slices reduced sodium bacon
- 1 cup chopped onion
- 1/2 cup chopped carrot
- 1/2 cup thinly sliced celery
- 2 cloves of garlic, minced
- 3 Tablespoons butter
- 1/3 cup flour
- 1 14-oz can of whole kernel corn
- 14.5 oz chicken broth
- 2 teaspoons fresh thyme or 1/2 teaspoon dried
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup half and half
- 2.5 cups plain unsweetened almond milk
- Cook the bacon in a large skillet or soup pan; pat excess oil off the bacon with paper towels. Keep the drippings in the pan. Crumble the bacon (it will be sprinkled on top of the soup when serving).
- Heat the bacon drippings to medium. Add the onion, carrot, celery, and garlic. Cook about 10 minutes or until the veggies are soft, stirring frequently. Add the butter; stir until melted. Add the flour, stir, and cook another minute.
- Add the corn, broth, thyme, salt, and pepper. Bring to a boil then reduce heat. Simmer, covered, 7-8 minutes, stirring occasionally.
- Stir in the half and half and almond milk. Bring to a boil once more, then remove from heat. Top with the crumbled bacon. Serves 4.
I hope you get a chance to try this… I will definitely be making it again!
Hopefully will be back later this week with more updates and maybe another recipe or two 🙂
Can’t believe it’s less than two weeks to Christmas. I am so not done with my shopping!