It's been ridiculously hot here in SoCal for the past few weeks, so when it finally cooled down a couple weekends ago (you know, to about 70 degrees instead of 90+...) it was soup time!
Even though the weather was back up in the 90's the next day, this soup was still great as leftovers. And it's low-ish in fat, so there ya go.
Now bring on the Fall weather so I can make it again! And also so I can wear sweaters without dying!
Potato Corn Chowder
4 Strips Thick Cut Bacon, cut into 1/8 in. pieces
3/4 C. Diced Onion*
3/4 C. Diced Carrot*
3/4 C. Diced Celery*
6-8 Potatoes, peeled and diced small
4 Ears of Fresh White Corn, cut off the cob** (or a bag of frozen white corn if you can't get fresh)
1 32 oz. Box All Natural Chicken Stock
1 tsp. Salt (more to taste)
1 tsp. Old Bay seasoning
Pepper to Taste
2 C. Fat Free Half and Half
1/4 C. Corn Starch and 1/4 C. water mixed
Shredded Cheddar-Jack Cheese for topping
*Trader Joe's sells tubs of Mirepoix (aka already diced onions, carrots, and celery) in their refrigerated produce section... it's a real time saver! Go get some for all your soup needs! ;)
** I use my trusty Kernel Cutter from Pampered Chef... it's fabulous!!
In a large pot or Dutch oven, cook the bacon until crisp.
Remove the cooked bacon, but leave at least 2 Tbsp of the drippings. Add the onions, carrots and celery to the drippings, and cook until tender.
Add diced potatoes, corn, salt, Old Bay, pepper, and chicken stock. Cook until the potatoes are soft.
Add the Fat Free Half and Half.
Bring to a boil, then add the cornstarch and water mixture, and bring it back to a boil to thicken the chowder. (You can make more of this mixture if you want it even thicker.)
Top with shredded cheddar and the cooked bacon.
Makes 4-6 servings, depending on the size of your bowl...