Heart-Healthy Bacon Corn Chowder
Warm, comforting, and packed with nourishing ingredients, this Heart-Healthy Bacon Corn Chowder is a lighter twist on a beloved classic. Made with crispy turkey bacon, sweet corn, tender potatoes, and a medley of colorful vegetables, this chowder offers all the creamy richness you love without the guilt. Featuring wholesome swaps like fat-free half-and-half, heart-smart turkey bacon, and low-sodium chicken broth, it’s a perfect fit for those mindful of their health. The addition of fresh thyme and a hint of garlic elevates the flavor, while blending part of the soup creates a luxuriously thick texture. Ready in under an hour, this one-pot wonder is ideal for weeknight dinners or meal prepping. Don’t forget to top it with vibrant green onions, fresh parsley, and a sprinkle of crumbled bacon for a dish as visually delightful as it is delicious!
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Recipe Information
Ingredients
- 2 tablespoons extra-virgin olive oil
- 6 slices turkey bacon
- 1 medium, diced yellow onion
- 2 diced celery stalks
- 1 large, diced carrot
- 3 minced garlic cloves
- 1 diced red bell pepper
- 3 cups (fresh or frozen) corn kernels
- 2 medium, peeled and diced russet potatoes
- 4 cups low-sodium chicken broth
- 1 cup fat-free half-and-half
- 1 tablespoon chopped fresh thyme
- 1 bay leaf
- 0.5 teaspoon salt
- 0.25 teaspoon freshly ground black pepper
- 2 sliced (for garnish) green onions
- 2 tablespoons, chopped (for garnish) fresh parsley
Instructions
Heat the extra-virgin olive oil in a large pot over medium heat. Add the turkey bacon and cook until crisp, about 6 minutes. Remove the bacon and set aside, but leave the drippings in the pot.
Add the onion, celery, and carrot to the pot. Cook until the vegetables begin to soften, about 5 minutes.
Stir in the garlic and red bell pepper. Cook for another 2 minutes until fragrant.
Add the corn, potatoes, chicken broth, half-and-half, thyme, bay leaf, salt, and black pepper. Bring to a simmer.
Reduce the heat to low, cover, and cook for about 20 minutes, or until the potatoes are tender.
Meanwhile, crumble the cooked turkey bacon.
Once the potatoes are tender, remove the bay leaf. Use an immersion blender to partially blend the soup, leaving some chunks for texture, or mash lightly with a potato masher.
Stir the crumbled turkey bacon into the chowder, reserving a little for garnish.
Taste and adjust the seasoning as needed.
Ladle the chowder into bowls and garnish with sliced green onions, fresh parsley, and reserved bacon.
Nutrition Facts
Calories |
1670 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.5 g | 70% | |
| Saturated Fat | 10.0 g | 50% | |
| Polyunsaturated Fat | 4.5 g | ||
| Cholesterol | 101 mg | 34% | |
| Sodium | 3592 mg | 156% | |
| Total Carbohydrate | 242.2 g | 88% | |
| Dietary Fiber | 31.3 g | 112% | |
| Total Sugars | 78.0 g | ||
| Protein | 69.0 g | 138% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 771 mg | 59% | |
| Iron | 11.2 mg | 62% | |
| Potassium | 6068 mg | 129% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
