Low Fat Bacon Corn Chowder
Warm, hearty, and surprisingly light, this Low Fat Bacon Corn Chowder is the perfect comfort food with fewer calories. Crafted with crispy turkey bacon, sweet pops of corn, tender russet potatoes, and an array of aromatic vegetables, this chowder is brimming with flavor while being guilt-free. A splash of non-fat milk adds creaminess without the heaviness, and fresh thyme and parsley lend herbaceous notes that elevate every spoonful. Ready in under an hour and made with wholesome ingredients like low-sodium chicken broth, this lighter take on a classic chowder is a cozy, nourishing choice for busy weeknights or family dinners. Serve it piping hot with a sprinkle of fresh parsley and crispy bacon on top for a dish that’s as eye-catching as it is delicious. Perfect for those looking for a healthy comfort food option that doesn’t compromise on taste!
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Recipe Information
Ingredients
- 4 slices Turkey bacon
- 1 tablespoon Olive oil
- 1 Medium onion
- 2 Garlic cloves
- 2 Celery stalks
- 1 Red bell pepper
- 2 large Russet potatoes
- 3 cups Frozen corn kernels
- 4 cups Low-sodium chicken broth
- 1 cup Non-fat milk
- 1 teaspoon Fresh thyme
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Chopped fresh parsley
Instructions
Finely chop the turkey bacon. In a large pot, heat olive oil over medium heat and add the bacon. Cook until crispy, about 5 minutes. Remove the bacon with a slotted spoon and set aside.
Dice the onion, mince the garlic, chop the celery, and dice the red bell pepper. Add onion, garlic, celery, and bell pepper to the pot. Sauté in the remaining bacon fat until the onion is translucent, about 5 minutes.
Peel and dice the potatoes into small cubes. Add the potatoes and corn kernels to the pot, stirring to combine with the vegetables.
Pour in the chicken broth and bring the mixture to a boil. Reduce the heat to a simmer, cover the pot, and let it cook until the potatoes are tender, roughly 15-20 minutes.
Once the potatoes are tender, slightly mash some of them with a potato masher to thicken the soup.
Stir in the non-fat milk, thyme, salt, and black pepper. Heat the chowder gently without bringing it to a boil.
Taste and adjust seasonings if necessary.
Serve hot, garnishing each bowl with crispy bacon pieces and a sprinkle of chopped fresh parsley.
Nutrition Facts
Calories |
1643 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.5 g | 46% | |
| Saturated Fat | 6.7 g | 34% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 72 mg | 24% | |
| Sodium | 3890 mg | 169% | |
| Total Carbohydrate | 287.5 g | 105% | |
| Dietary Fiber | 33.4 g | 119% | |
| Total Sugars | 73.0 g | ||
| Protein | 70.0 g | 140% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 592 mg | 46% | |
| Iron | 13.9 mg | 77% | |
| Potassium | 6489 mg | 138% | |
*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.
