Summer Corn Bacon and Potato Chowder Ww Core
Savor the comforting flavors of summer with this hearty yet light Summer Corn Bacon and Potato Chowder, an irresistible dish that's both satisfying and WW Core-friendly. Sweet, juicy corn kernels, tender russet potatoes, and smoky bacon come together in a velvety broth made creamy with just a touch of skim milk—keeping it light without sacrificing richness. With aromatic hints of garlic, onion, and celery, each spoonful bursts with freshness and depth. This one-pot wonder is ready in under an hour, making it perfect for weeknight dinners or casual gatherings. Garnish with crispy bacon crumbles and fresh parsley for a vibrant finish, and enjoy this gluten-free, flavor-packed chowder that celebrates the best of seasonal produce.
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Recipe Information
Ingredients
- 4 slices bacon
- 1 medium yellow onion, diced
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 3 medium russet potatoes, peeled and diced
- 3 cups corn kernels (fresh or frozen)
- 4 cups low-sodium chicken broth
- 1 cup skim milk
- 1 bay leaf
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
In a large, heavy-bottomed pot or Dutch oven, cook the bacon over medium heat until it is crispy, about 6-8 minutes. Remove the bacon from the pot with a slotted spoon and set it aside on a paper towel-lined plate. Leave the bacon drippings in the pot.
Add the diced onion and celery to the pot with the bacon drippings. Cook over medium heat, stirring occasionally, until the vegetables soften, about 5-6 minutes.
Add the minced garlic and cook for an additional 1 minute, stirring constantly to prevent burning.
Stir in the diced potatoes and corn kernels, then pour in the chicken broth. Add the bay leaf, salt, and black pepper. Stir to combine.
Bring the mixture to a boil over high heat, then reduce the heat to low. Cover the pot with a lid and simmer until the potatoes are tender, about 15-20 minutes.
Remove and discard the bay leaf. Use an immersion blender to puree a portion of the soup directly in the pot to create a creamier texture while still maintaining chunks of vegetables. Alternatively, you can transfer about 2 cups of the soup to a blender and puree it, then return it to the pot.
Stir in the skim milk and cook over low heat for an additional 5 minutes, just to heat the milk through. Do not let the soup boil.
Taste the broth and adjust seasoning with additional salt and pepper if needed.
Serve the chowder hot, garnished with the reserved crispy bacon and chopped parsley, if desired.
Nutrition Facts
Calories |
1208 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.1 g | 10% | |
| Saturated Fat | 1.4 g | 7% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 7 mg | 2% | |
| Sodium | 284 mg | 12% | |
| Total Carbohydrate | 269.2 g | 98% | |
| Dietary Fiber | 29.5 g | 105% | |
| Total Sugars | 61.0 g | ||
| Protein | 44.5 g | 89% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 494 mg | 38% | |
| Iron | 9.1 mg | 51% | |
| Potassium | 5502 mg | 117% | |
*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.
