I made this for Soup Tuesday at school a few weeks back and it was rather tasty! I also really liked that it was nice and low in calories! Such a great, hearty soup for a cold winter day! The original recipe can be found here.
* 1 Tbsp. Olive Oil
* 1 sweet onion, chopped
* 5 slices turkey bacon
* 1 Tbsp. flour
* 1/4 tsp Cayenne
* 2 large baking potatoes (~1.5lb., peeled and cubed)
* 2 cups frozen corn kernels, defrosted
* 32oz. chicken broth
* 1 cup skim milk
* 4oz. reduced fat cream cheese
* 1/4 tsp. salt
* 1/4 tsp. pepper
* Chopped chives (optional topping)
1. Heat oil in large stock pot over medium heat. Add the onion and using kitchen shears, cut turkey bacon into pot. Cook 5-6 minutes or until the onions soften (not brown).
2. Add the flour and cayenne. Cook 2-3 more minutes, stirring continuously until the flour coats the onion and starts to stick to the pot (without browning). You may need to decrease the heat.
3. Add the potatoes, half of the corn and the chicken broth. Bring to a boil.
4. Cover and simmer 15-20 minutes or until the potatoes are tender.
5. Add the cream cheese and skim milk.
6. Using an immersion blender (or normal blender/food processor), blend until desired consistency.
7. Stir in remaining corn and season with salt and pepper until you like it.
8. Top with chives and serve!
Nutritional breakdown (per 2 cups): 9WWPP
8 g fat (3 g saturated)
55 g carbohydrates
17 mg cholesterol
398 mg sodium
15 g protein
The website suggests you pair it with biscuits or tuna/chicken salad. I paired it with homemade sourdough bread!
It also suggests to wine pair it with Chardonnay or Pinot Blanc