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Bobby’s Lighter Chef Jack’s Corn Chowder


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Bobby’s Lighter Chef Jack’s Corn Chowder Bobby’s Lighter Chef Jack’s Corn Chowder Recipe Courtesy of

54321 Based on 2 Reviews

240 fewer calories
35mg less cholesterol

Servings: 8 cups
Prep Time: 20 minutes
Cook Time: 30 minutes
Difficulty: Easy

Ingredients Add to grocery list

3 strips center-cut reduced-fat bacon, chopped
1 onion, diced
1 jalapeno, seeded and diced
1/4 cup all-purpose flour
1 (32-ounce) container chicken stock
2 russet potatoes, cubed
1/2 teaspoon salt
1 (16-ounce) package frozen baby gold and white corn kernels (3 cups)
1 cup fat-free milk
3 tablespoons fat-free half-and-half
1/2 cup reduced-fat shredded Cheddar cheese
2 tablespoons chopped fresh cilantro

Directions

Spray a large nonstick saucepan with nonstick spray and set over medium-high heat. Add the bacon and cook until browned, 2 – 3 minutes. Transfer the bacon to paper towels to drain.

Add the onion and jalapeno to the saucepan. Cook, over medium-high heat, stirring occasionally, until the onion is tender, about 5 minutes. Stir in the flour; cook 1 minute. Add the broth, potatoes, and salt; bring to a boil. Reduce the heat and simmer, covered, until the potatoes are tender, about 12 minutes. Add the corn, milk, half-and half. Cook 1 minute. Remove from the heat. Stir in the cheese and cilantro; sprinkle with the bacon.

Original recipe courtesy Paula Deen (Chef Jack’s Corn Chowder)

Nutritional Information: Per Serving (1 cup): 167 Cal (15% from Fat, 23% from Protein, 62% from Carb); 10 g Protein; 3 g Tot Fat; 1 g Sat Fat; 1 g Mono Fat; 27 g Carb; 2 g Fiber; 5 g Sugar; 117 mg Calcium; 1 mg Iron; 668 mg Sodium; 6 mg Cholesterol

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Reader Comments:

54321

I LOVE WATCH U N UR MOM COOK LOVED HOT CRAB DIP NOW TRY UR TRUKEY/ CHICKEN STUFFING.IM STILL LEARN HOW TWO COOK FOR A BIG FAMLILY PORK CHOP IS ONE OF THEM PLEASES GIVE SOME IDEAS OF THOSE THANK YOU. NOW IM REAL HAVE A HARD TIME WITH COOKING TRUKEY WOULD LOVE TWO HEAR BACK FROM SOOM

By BARBARA BERKELEY on November 04, 2011

54321

By Anonymous on August 14, 2010

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