Here is a light version of a popular New England chowder. Cozy up to a bowl of this flavorful delight. Click here to download a PDF of the recipe.
Serves 4; 1 ¼ cups per serving
Vegetable oil spray
1 teaspoon canola oil
½ cup chopped onion
1 small rib of celery, chopped
2 tablespoons imitation bacon bits
2 cups low-fat, low sodium chicken broth
15 ounce can no-salt-added cream style corn, undrained
1 cup frozen whole kernel corn or kernels from 1 large ear of grilled corn
3 ounces low-fat, lower-sodium ham, diced (about ½ cup)
1/8 teaspoon salt
¼ teaspoon pepper (white preferred)
½ cup fat-free half-and-half
¼ cup all-purpose flour
Heat a medium saucepan over medium heat. Remove from the heat and lightly coat with vegetable oil spray (being careful not to spray near a gas flame). Pour in the oil and swirl to coat the bottom. Cook the onion and
celery for 2 to 3 minutes, or until the onion is tender, stirring occasionally.
Stir in the bacon bits. Cook for 1 minute, or until they are slightly rehydrated.
Stir in the broth, undrained cream-style corn, whole kernel corn, ham, salt, and pepper. Increase the heat to medium high and bring to a simmer. Reduce the heat and simmer, covered, for 6 to 8 minutes, or until the flavors have blended, stirring occasionally.
In a medium bowl, whisk together the half-and-half and flour. Whish into the corn mixture. Simmer, uncovered, for 3 to 4 minutes, or until the mixture has thickened and the flour doesn’t taste raw.