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Bobby’s Lighter Chef Jack’s Corn Chowder

By Paula Deen
  • Prep time: 5 minutes
  • Cook time: 5 minutes
  • Servings: 5

Ingredients

  • 3 strips chopped center-cut reduced-fat bacon
  • 1 diced onion
  • 1 seeded and diced jalapeño
  • 1/4 cup all purpose flour
  • 1 (32 oz) container chicken stock
  • 2 cubed russet potatoes
  • 1/2 teaspoon salt
  • 1 (16 oz) package frozen baby gold and white corn kernels
  • 1 cup fat-free milk
  • 3 tablespoons fat free half and half
  • 1/2 cup shredded reduced fat 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 jalapeño 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 and half and half. Cook 1 minute. Remove from the heat. Stir in the cheese and cilantro; sprinkle with the bacon.