Smoky Corn Chowder

A quick, weeknight corn chowder recipe from Chatelaine.

Ingredients

• 6 slices bacon, chopped (we use reduced sodium)
• 1 leek (white part only), finely chopped
• 1 russet potato, finely chopped
• 2 cups frozen or canned corn kernels
• 1 1/2 cups chicken broth (we use reduced sodium)
• 1 1/2 cups milk (we use skim)
• 398 ml can creamed corn (we use no salt added)
• 1 sprig of thyme or 1/2 tsp dried thyme
• 1 bay leaf 

Directions

1. Heat a large pot over medium heat.
2. Add bacon and cook just until crisp, 4 min. 
3. Discard all but 1 tbsp of bacon fat. 
4. Add leek and sauté until tender, 1 min. 
5. Add potato, corn, broth, milk, creamed corn, thyme and bay leaf. 
6. Bring to a boil, then reduce heat to medium-low. 
7. Simmer, uncovered, stirring occasionally, until potatoes are tender, 20 min. 
8. Remove thyme and bay leaf before serving. 
9. Season with fresh pepper. 
10. Soup will keep well in refrigerator up to 2 days, or in freezer, in a covered container, up to a month.

4 servings, 9 PP each.  Original recipe:

323 calories, 12 g protein, 51 g carbohydrates, 11 g fat, 5 g fibre, 923 mg sodium.