Creamy Corn & Potato Chowder - Lightened Up
Serves: 6
  • 2 slices center-cut bacon, chopped
  • 1 small onion, chopped
  • 1 teaspoon salt
  • 1 tablespoon butter
  • 1 large garlic, minced
  • ¼ cup flour
  • 2 ½ cups hot low-sodium chicken stock (plus more if needed)
  • 1 cup hot 1% milk
  • 3 cups potatoes (about 3 medium potatoes)
  • 1 cup frozen corn
  • 2 cups cooked chicken, cubed
  • 1 can creamed corn
  • 1 ½ cups reduced-fat cheddar cheese, shredded
  • Splash of half and half or cream (optional)
  • Hot sauce (optional)
  • Salt & Pepper to taste
  1. Cook bacon in a large dutch oven. Drain on paper towel, leaving grease. With the heat on medium, add butter onions, and garlic to the pot. Sauté until onions are translucent and garlic is fragrant. Stir in flour. Cook one minute. Whisk in chicken stock and milk. Bring to a boil and reduce to a simmer. Add salt, potatoes, corn, chicken, and creamed corn. Simmer until potatoes are cooked through, about 20 minutes. Stir in cheese and reserved bacon; cook another five minutes until cheese is incorporated. Season to taste with salt and pepper. Add a splash of half and half and hot sauce if you wish.
Recipe by Cooking for Keeps at