Bacon and Corn Chowder Soup Makeover

click here to see the recipe on the site

Tonight we are trying one of my favorite soups slimmed-down style! :)

I used turkey bacon instead of regular bacon and also did not include salt. I used skim milk and did not include the bell pepper mix.

Bon appetit!

This recipe received 4 out of 5 stars from the Cooking Light magazine...

YIELD: 6 servings (serving size: 1 cup)

COOK TIME: 14 MINUTES PREP TIME: 2 MINUTES COURSE: Main Dishes, Soups/Stews

Ingredients

2 bacon slices
1/2 cup refrigerated prechopped celery, onion, and bell pepper mix
2 (16-ounce) packages frozen baby gold and white corn, thawed and divided
2 cups 1% low-fat milk divided
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
 3/4 cup (3 ounces) reduced-fat shredded extra-sharp cheddar cheese (such as Cracker Barrel)
Freshly ground black pepper (optional)

Preparation

1. Cook bacon in a Dutch oven over medium heat until crisp.(no idea what that is, I did my turkey bacon in a pan!) Remove bacon from pan; crumble and set aside. Add celery mixture and 1 package corn to drippings in pan; sauté 5 minutes or until vegetables are tender.

2. Place remaining 1 package corn and 1 cup milk in a blender, and process until smooth. Add pureed mixture to vegetables in pan; stir in remaining 1 cup milk, salt, black pepper, and cheese. Cook over medium heat (do not boil), stirring constantly, until cheese melts. Ladle chowder into bowls. Top each serving evenly with reserved crumbled bacon. Sprinkle with additional black pepper, if desired.