Creamy corn and potato chowder
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
Ingredients:Broth, chicken: College Inn, Light & Fat Free, 50% less Sodium, Chicken Broth, 1 cup/serv, 5 serving (remove)Cauliflower, raw, 6 cup (remove)*Extra Virgin Olive Oil, 1 tbsp (remove)Milk, nonfat (skim milk), .5 cup (remove)Salt, .5 tsp (remove)Great Value - 97% FF Honey Ham - 1 slice, 8 serving (remove)Carrots, raw, .25 cup, chopped (remove)Celery, raw, 1 stalk, large (11"-12" long) (remove)Onions, raw, .5 cup, chopped (remove)*hash brown (frozen) southern style, 24 oz (remove)Sweet Corn, Fresh, 2 cup (remove)
Bring chicken broth to a boil in a large soup pot then add cauliflower. Place lid on top then cook until cauliflower is fork-tender (don’t overcook.) Meanwhile, melt butter (or extra virgin olive oil, if using) in a small skillet over medium heat then add garlic and saute until golden brown, about 1 minute.
Carefully transfer cooked cauliflower and 4 cups chicken broth, reserving remaining cup broth, to a blender (may need to do two batches if blender is small) then add garlic butter, milk, and salt. Blend until very smooth, 1-2 minutes, then set aside.
In the same soup pot, cook bacon over medium heat until crisp. Transfer to a paper towel-lined plate to drain then remove all but 2 teaspoons bacon grease. Add carrots, celery, and shallots, season with salt and pepper, and then saute until tender, 5-6 minutes.
Add cauliflower sauce, reserved cup of broth, and hash browns to the pot then place a lid on top, turn heat up to medium-high, bring soup to a bubble and cook until potatoes are tender, 8-10 minutes. Add sweet corn then cook until warmed through. Stir cooked bacon into soup then ladle into bowls.
Serving Size: 1 1/2 cups
Number of Servings: 6
Recipe submitted by SparkPeople user SEATURTLE144.
Carefully transfer cooked cauliflower and 4 cups chicken broth, reserving remaining cup broth, to a blender (may need to do two batches if blender is small) then add garlic butter, milk, and salt. Blend until very smooth, 1-2 minutes, then set aside.
In the same soup pot, cook bacon over medium heat until crisp. Transfer to a paper towel-lined plate to drain then remove all but 2 teaspoons bacon grease. Add carrots, celery, and shallots, season with salt and pepper, and then saute until tender, 5-6 minutes.
Add cauliflower sauce, reserved cup of broth, and hash browns to the pot then place a lid on top, turn heat up to medium-high, bring soup to a bubble and cook until potatoes are tender, 8-10 minutes. Add sweet corn then cook until warmed through. Stir cooked bacon into soup then ladle into bowls.
Serving Size: 1 1/2 cups
Number of Servings: 6
Recipe submitted by SparkPeople user SEATURTLE144.
Nutritional Info Amount Per Serving
- Calories: 242.5
- Total Fat: 4.5 g
- Cholesterol: 20.4 mg
- Sodium: 1,101.7 mg
- Total Carbs: 39.4 g
- Dietary Fiber: 5.8 g
- Protein: 14.8 g
Member Reviews