Active time: 10 minutes Total time: 25 minutes
This creamy chowder gets its luscious, silky texture not from cream but from pureed cauliflower rice. The vegetable is quickly cooked in the microwave until soft, then blended with chicken stock to form a creamy broth perfect for this soup. The bacon and cheese in this recipe makes the light dish feel satisfying and filling.
Light Corn Chowder
- 12 ounces (340g) fresh cauliflower rice
- 4 cups (946ml) unsalted chicken stock
- 2 tablespoons butter
- 1 cup (114g) yellow onion,
- 1 pound (454g) frozen yellow corn, thawed
- 3/4 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 3/4 cup (62g) cheddar cheese, grated
- 1/3 cup (33g) green onions, chopped
- 6 bacon strips, cooked and crumbled
Place the cauliflower rice in a medium microwave-safe bowl. Cover and microwave on high for 4 minutes. Spoon cauliflower rice into a blender and add chicken stock. Blend until completely smooth, about 1 minute.
Heat a Dutch oven over medium heat. Add butter and swirl until it melts. Add onion; cook until crisp-tender, about 3 minutes. Add corn, increase heat to medium-high, and cook 4 minutes. Stir in pureed cauliflower mixture, salt and pepper. Cook until thoroughly heated, about 4 minutes.
Ladle soup into bowls and top with cheese, green onions and bacon
Serves: 6 | Serving Size: About 1 1/3 cups soup, 2 tablespoons cheese, 1 bacon strip
Nutrition (per serving): Calories: 261; Total Fat: 13g; Saturated Fat: 7g; Monounsaturated Fat: 1g; Cholesterol: 33mg; Sodium: 390mg; Carbohydrate: 24g; Dietary Fiber: 4g; Sugar: 6g; Protein 11g
Nutrition Bonus: Potassium: 361mg; Iron: 4%; Vitamin A: 6%; Vitamin C: 33%; Calcium: 18%