Corn and Bacon Chowder

A filling, higher-fat soup, this recipe is perfect for low-carb days on your plan.

Serves 4

• ½ cup chopped celery
• ½ cup chopped onion
• 2 (16-ounce) packages frozen corn, thawed and divided
• 2 cups skim milk, divided
• ½ teaspoon salt
• ¼ teaspoon freshly ground black pepper
• ¾ cup fat-free shredded Cheddar cheese
• 2 slices bacon, cooked and crumbled

1. Sauté celery, onion, and one package corn in a stockpot over medium heat 5 minutes or until tender.
2. In a blender, blend remaining package corn and 1 cup skim milk until smooth.
3. Add blended corn and milk mixture to pan with vegetables. Add remaining milk, salt, pepper, and cheese.
4. Cook, stirring constantly, until cheese melts. Serve topped with crumbled bacon bits.

PER SERVING

Calories: 347 | Fat: 9g | Protein: 20g | Sodium: 612mg | Fiber: 7g | Carbohydrates: 56g | Sugar: 28g

Crumbled Bacon for Maximum Flavor

One way to add amazing flavor to your favorite dishes is by sprinkling on some crumbled bacon bits instead of using traditional salt. You need to be careful, as this does increase the fat content, but it’s a lot tastier and a lot more fun than sticking with regular salt. Cook 4–6 slices until crispy, allow to cool, crumble into a resealable plastic bag or airtight container, and store until ready to use.