Lightened Cheesy Potato Corn Chowder Recipe

Name: Lightened Cheesy Potato Corn Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 ounces, weight Turkey Bacon, Diced; 2 Tablespoons Olive Oil; 3 cups Yellow Onion, Diced; 2 Tablespoons Unsalted Butter; 1/4 cups Flour; 1 teaspoon Salt; 1/2 teaspoons Freshly Ground Black Pepper; 1/4 teaspoons Turmeric; 6 cups Low Sodium Chicken Stock (I Like Kitchen Basics); 3 cups Baking Potato, Peeled And Diced (about 1 Pound); 5 cups Corn Kernels, Frozen Or Fresh; 1 cup Fat-free Half-and-half; 6 ounces, weight Sharp Cheddar Cheese, Shredded (You Can Use Reduced Fat)

Servings: persons

8 ounces, weight Turkey Bacon, Diced
2 Tablespoons Olive Oil
3 cups Yellow Onion, Diced
2 Tablespoons Unsalted Butter
1/4 cups Flour
1 teaspoon Salt
1/2 teaspoons Freshly Ground Black Pepper
1/4 teaspoons Turmeric
6 cups Low Sodium Chicken Stock (I Like Kitchen Basics)
3 cups Baking Potato, Peeled And Diced (about 1 Pound)
5 cups Corn Kernels, Frozen Or Fresh
1 cup Fat-free Half-and-half
6 ounces, weight Sharp Cheddar Cheese, Shredded (You Can Use Reduced Fat)

1
In a large stockpot over medium heat, cook the turkey bacon in olive oil until the bacon is crisp, about 5 minutes. Remove the bacon with a slotted spoon and set aside. Reduce the heat to medium, add the onions and butter to the oil the bacon was cooked in, and cook for 10 minutes, until the onions are translucent.
2
Stir in the flour, salt, pepper, and turmeric and cook for 3 minutes. Add the chicken stock and potatoes, bring to a boil, and simmer uncovered for 15 minutes, until the potatoes are tender. Add the corn to the soup, then add the half-and-half, 4 ounces of the cheddar cheese, and half the bacon. Cook for 5 more minutes, until the cheese is melted.
3
Serve and garnish with reserved bacon and cheddar.
4
Note: I used the full fat butter and cheese. It is basically the only fat in the recipe, so the guilt is minimal, and you need the flavor.
5
* If using fresh corn on the cob for this recipe, cut the corn off the cob, and blanch in boiling salted water for 3 minutes before adding to the soup.

1486

kcal

Calories

Fat

110

Carbs

154

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 8 ounces, weight Turkey Bacon, Diced, 2 Tablespoons Olive Oil, 3 cups Yellow Onion, Diced, 2 Tablespoons Unsalted Butter, and more.

Yes, Lightened Cheesy Potato Corn Chowder falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Lightened Cheesy Potato Corn Chowder

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions