Corn and Bacon Chowder √

Serves 6.

Note: Bacon lends a smoky note to this quick and easy chowder. From Meredith Deeds.

• 1 tsp. olive oil

• 3 slices bacon, chopped

• 1 large onion, minced

• 3 tbsp. flour

4 c. fresh corn kernels, scraped from the cob (about 4 ears)

5 c. low-sodium chicken or vegetable broth, divided

2 medium russet potatoes, peeled and cut into small dice

• 1 tsp. salt

1/4 tsp. freshly ground black pepper

2 medium tomatoes, seeded and diced

• 1/4 c. heavy whipping cream

Finely chopped chives for garnish

Directions

Heat the oil in a large pot over medium heat. Add the bacon and cook, stirring, until it begins to brown, about 5 minutes. Add the onion and continue to cook until softened, about 6 minutes. Sprinkle in the flour and cook, stirring for 2 minutes.

Purée 1 cup of corn with 1 cup stock in a blender. Pour the mixture into the pan and add the stock along with the potatoes, salt and pepper. Reduce the heat to medium-low and cook 10 to 15 minutes, or until the potatoes are just tender. Stir in the corn, tomatoes and cream and cook for another 5 minutes. Ladle the chowder into bowls, garnish with chives, and serve hot.

Nutrition information per serving:

Calories...............300

Fat ........................13 g

Sodium............... 560 mg

Carbohydrates.... 40 g

Saturated fat .........5 g

Calcium .................33 mg

Protein...................11 g

Cholesterol............22 mg

Dietary fiber 4 g

Diabetic exchanges per serving: 2½ bread/starch, ½ high-fat meat, 2 fat.