A recipe is an easy way to get things going, and I've always used this blog as a way to save recipes that I will make again and again, so here we go. I had saved this Corn Chowder recipe from Skinny Chef because we had leftover potatoes and bacon.
But, speaking of motivation, I was not looking forward to cooking last night. I would have loved to serve sandwiches, but we were out of bread. It was cold outside (cold for us, mid-40s) but I was able to untangle myself from a napping (!!!) five-year-old and her insanely funny sleeping bag. Glad I did! David and I loved this and Georgia ate it. Pretty sure this is only soup she's given a thumbs up, next to Campbell's of course.
|Photo from Skinny Chef|
Hearty Corn Chowder
3-4 medium sized Yukon gold potatoes, cubed
3 slices thick pepper bacon, chopped
1 small yellow onion, chopped
1/2 red bell pepper, chopped
1 tablespoon flour
1/4 - 1/2 teaspoon cayenne pepper to taste
1/2 teaspoon paprika
12 oz. bag of frozen sweet corn, rinsed with warm water & drained
2 cans no/low salt chicken broth
4 oz. low fat cream cheese
2 oz. regular cream cheese
Heat a stock pot or dutch oven over medium-high. When hot, add the bacon, onion and red pepper. Cook 6-7 minutes until onions are soft, but do not brown. Add the flour, cayenne and paprika. Cook 2-3 more minutes, stirring constantly until flour coats the onion and stick to the bottom of the pan. Decrease heat if it starts to brown.
Add the potatoes, corn and broth. Bring to a boil and simmer 15-20 minutes, until potatoes are desired tenderness. Add the cream cheese and stir until melted. Season with salt and pepper. Garnish with chives and a touch of sour cream before serving.
Blend half of the soup with a blender or food processor for a traditional chowder texture. I skipped this step because it just dirties up more dishes. I also wasn't able to eat my soup while it was hot (had to put a baby to bed), but it tasted absolutely amazing an hour later at room temperature.