Corn Polenta Chowder
Turkey bacon helps reduce the fat in this excellent thick chowder, but it is high in salt, so no additional salt is needed.
INGREDIENTS
- 2 strips turkey bacon
- 1 tablespoon olive oil
- 1 red onion, chopped
- 3 cloves garlic, minced
- 1 red bell pepper, chopped
- 2 jalapeño peppers, minced
- 2 Yukon Gold potatoes, chopped
- 5 cups Low-Sodium Chicken Broth, divided
- ⅓ cup cornmeal
- 2 tablespoons adobo sauce
- 2 (10-ounce) packages frozen corn, thawed
- 1 cup fat-free half-and-half
- ¼ cup chopped cilantro
- ⅛ teaspoon cayenne pepper
In large soup pot, cook bacon until crisp. Remove from heat, crumble, and set aside.
To bacon drippings remaining in pot, add olive oil, then onion and garlic; cook and stir until tender, about 5 minutes.
Stir in bell peppers, jalapeños, potatoes, and 3 cups of the broth. Bring to a boil, then reduce heat, cover, and simmer for 20 minutes until potatoes are tender.
Meanwhile, in small microwave-safe bowl, combine cornmeal and 1 cup chicken broth. Microwave on high for 2 minutes, remove and stir, then microwave for 2–4 minutes longer or until mixture thickens; stir in adobo sauce and remaining 1 cup chicken broth. Add to soup along with corn. Simmer for another 10 minutes.
Add the half-and-half, cilantro, and pepper and stir well. Heat until steam rises, then sprinkle with reserved bacon and serve immediately.
Serves 6
Calories: 276.10
Fat: 6.03 grams
Saturated fat: 1.42 grams
Dietary fiber: 5.22 grams
Sodium: 184.32 mg
Cholesterol: 6.22 mg
