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Lighter Corn Chowder Soup Recipe

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.

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These past two weeks have been a doozy for me – this is my first few weeks after taking off from work and I still feel like I am going nonstop between errands, watching K, 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; K 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.

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They had a version of corn chowder but it called for two cups of half & half and B 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

Ingredients

  • 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

Instructions

  1. 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).
  2. 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.
  3. Add the corn, broth, thyme, salt, and pepper. Bring to a boil then reduce heat. Simmer, covered, 7-8 minutes, stirring occasionally.
  4. 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!

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Dutch Baby Recipe (Regular and Diet Dutch Babies)

Yesterday I tried a new breakfast recipe: Dutch babies (they’re like pancakes). They passed the taste test, so I made some more this morning. I made two different kinds – one followed the recipe almost exactly; the other is a bit lighter, because that’s how I like things.

Dutch Baby Recipe – Traditional

(Bobby’s Dutch baby, recipe modified from “Edible Jersey”)

Ingredients – this serves 2; I halved it.

  • 1.5 tablespoons butter
  • 3 eggs
  • 1/2 cup (almond) milk
  • 1/2 cup flour
  • 1/4 teaspoon salt
  • 1/2 teaspoon cinnamon

Directions

  1. Preheat oven to 400F. Place empty glass pie plate or baking dish in oven to preheat. If you want, you can make individual dutch babies and use regular-size bowls.
  2. Mix well: eggs, milk, flour, cinnamon, and salt in a bowl.
  3. Melt the butter right into the hot dish and pour in the batter. Sprinkle some cinnamon.
  4. Bake for 15 – 20 minutes. Cut into wedges. Serve immediately with syrup, butter and dinnamon, Jersey berries, or preserves… or eat it plain!

Diet Dutch Baby Recipe

(Maggie’s Dutch Baby – warning – these won’t rise as much!)

Ingredients (serves 2 – I halved it for just me)

  • 1.5 tablespoons butter
  • 4 egg whites
  • 1/2 cup almond milk
  • 3/4 cup rice puffs or other puff cereal (kamut puffs are always good)
  • 2 teaspoons flour
  • 2 teaspoons oatmeal (I used quickoats)
  • 1/4 teaspoon salt
  • 1/2 teaspoon cinnamon + some for sprinkling

Directions

  1. Preheat oven to 400F and warm up the bowls inside.
  2. Mix together eggs, milk, puffs, flour, oatmeal, salt, and cinnamon.
  3. Melt the butter in the bowls and pour in the batter. Sprinkle cinnamon on top.
  4. Bake for 15 – 20 minutes and serve with butter, cinnamon, syrup, honey, fruit, or jelly! (I had butter and honey.)