Corn & Potato Soup

Now that I’ve already divulged the decadent dessert we made for my Dad’s Birthday last week, I’ll show you what we made for dinner.  I have been still in soup-mode after my boyfriend Dave had some dental problems recently.  This recipe should have been a chowder, but i chose to replace Half-and-Half with the Fat Free version, losing out on the thickness of a typical chowder.  Instead, we ended up with a “soupier” broth… creamy but definitely soupier than you’d expect from a chowder.

Corn & Potato Soup

Recipe adapted from:  Corn & Potato Chowder, Cooking Light 
Serves:  4 Dinner-Portions
1 Green Bell Pepper, finely chopped
1 Cup Green Onions, finely chopped and divided, separating 2 Tablespoons
3 Slices Bacon, cooked and chopped.  Reserve a few pieces for garnish.
2 Cups Frozen Corn Kernels
3 Cups Water
1 teaspoon Old Bay (or other seafood seasoning)
1/2 teaspoon Dried Thyme
Pinch Ground Cayenne Pepper
1 lb Baking Potatoes, skin-on, cut into 1/2 inch pieces
1 Cup Fat-Free Half and Half
1/4 Cup Fresh Parsley, chopped
1/2 teaspoon Salt
1/2 teaspoon Black Pepper
1/2 cup Shredded Reduced-Fat Cheddar Cheese
1.  Spray a large pot and warm over medium-high heat.  Add bell pepper and most of the green onions.  Saute for 5 minutes or until lightly browned.
2.  Raise heat to high.  Add bacon, corn, water, Old Bay, Thyme, Red Pepper, and potatoes.  Bring to a boil.  Cover, reduce heat, and let simmer for 10 minutes.  Check a potato to make sure they’re cooked (stick a fork in it… literally.  If it goes in easily they’re done!).  Lower heat to medium-low and stir in half-and-half, parsley, salt, and pepper.
3.  Let cook until you’re ready to serve or the soup boils down to your desired consistency.  I had mine cook about 15 minutes longer over med-low heat.
4.  Ladle into 4 bowls and garnish with green onions, cheddar cheese, and a few crumbles of bacon.

Results:  We all really enjoyed this soup- but I should make a few recommendations for you.  If you aren’t watching your weight, use full-fat half and half.  You’ll be happier with the consistency.  Also, this soup was a little too spicy, even for ME!  It had a kick that lasted long after you were done your spoonful.  Start with just the old bay, and taste it.  Add some cayenne later on if you feel like it needs it.  Otherwise, the soup was awesome and everyone was happy with it!

Nutrition:  One serving of this soup contains just under 300 calories and 7.5 grams of fat… pretty good for a creamy soup, right?

One thought on “Corn & Potato Soup

  1. Pingback: Lunchtime Tuesday Week 5 | It's Good to be the Cook

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