Healthy Recipe: Corn & Bacon Chowder

   I'm always searching for new cookbooks or websites devoted to healthy, quick recipes. Cookinglight.com is definitely one of the sites I visit the most! Earlier this fall, I was bored with my cooking repertoire and was searching for new ideas. When I ventured into the Book House at Stuyvesant Plaza one day during my lunch hour, I came across a great one by Weight Watchers. It's called the "New Complete Cookbook" and it contains over 500 recipes. Thus far, all of the meals I've prepared have been fantastic, so the $21.95 was well worth it!

   The corn and bacon chowder is right up there with versions of potato chowder I've enjoyed at restaurants for years. This thick, hearty soup is absolutely perfect for a crisp fall day (see the recipe below). I think the name is a bit of a misnomer because there are more potatoes in it than corn. Anyhow, this is what the chowder looks like when it's fully prepared (yum):

Ingredients

• 2 slices of turkey bacon, cut into 1/2 inch pieces
• 2 tbs water + 2 tsp water
• 1 onion, chopped (I used a yellow onion)
• 1 yellow bell pepper, seeded and chopped
• 2 1/2 cups low sodium chicken broth
• 2 medium all-purpose potatoes, peeled and cubed
• 2 cups whole corn kernels 
• 1/4 cup light cream

Directions

1. In a medium nonstick saucepan over medium-high heat, cook the bacon in 2 tbs of water until crisp. With a slotted spoon, transfer to a paper towel; discard the liquid.
2. Add the onion, bell pepper, and 2 tsp of water to the saucepan; saute until soft (about 5 mins). Add the broth and potatoes; bring to a boil. Reduce the heat and simmer, partially covered, until the potatoes are almost tender (about 15 mins). Stir in the corn; simmer 5 minutes longer. Remove from heat; cool slightly.
3. Transfer 2 cups of the soup to a food processor/blender; puree. Pour back into the saucepan; stir in the cream and heat to serving temperature. Serve topped with the bacon pieces. (I also used a dash of salt and grinded some fresh black pepper on top.)

Makes 4-6 servings depending on the size bowl you use

Calorie info: (1/4 of the batch) 209 cal; 8g fat; 4g sat fat; 0g trans fat; 22mg chol; 175mg sodium; 30g carb; 4g fiber; 6g protein; 28mg calcium