Prep: 2 minutes; Cook: 14 minutes
Ingredients:
2 bacon slices
1/4 cup chopped onion (can be found in the frozen foods section)
1/4 cup chopped bell pepper mix (also in the frozen foods section!)
2 (16-ounce) packages frozen baby gold and white corn, thawed and divided
2 cups 1% low-fat milk, divided
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
3/4 cup (3 ounces) reduced-fat shredded extra-sharp cheddar cheese (such as Cracker Barrel)
Cook bacon in a Dutch oven over medium heat until crisp.
Remove bacon from pan; crumble and set aside. Add onions, bell peppers and 1
package corn to drippings in pan; sauté 5 minutes or until vegetables
are tender.
(Alternate--if you prefer to use prepackage bacon bits, sauté veggies in a bit of olive oil or butter)
Place remaining 1 package corn and 1 cup milk in a blender, and process until smooth. Add pureed mixture to vegetables in pan; stir in remaining 1 cup milk, salt, black pepper, and cheese. Cook over medium heat (do not boil), stirring constantly, until cheese melts. Ladle chowder into bowls. Top each serving evenly with reserved crumbled bacon. Sprinkle with additional black pepper, if desired.
(Alternate--if you prefer to use prepackage bacon bits, sauté veggies in a bit of olive oil or butter)
Place remaining 1 package corn and 1 cup milk in a blender, and process until smooth. Add pureed mixture to vegetables in pan; stir in remaining 1 cup milk, salt, black pepper, and cheese. Cook over medium heat (do not boil), stirring constantly, until cheese melts. Ladle chowder into bowls. Top each serving evenly with reserved crumbled bacon. Sprinkle with additional black pepper, if desired.
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