I love soup. It’s easy, it’s versatile, and it can be modified to be as rich or as light as you like. I had a craving this week for corn chowder so I read a few recipes and then marched into the kitchen and proceeded to make some seriously good light chowder.
Sour Cream Corn Chowder
Makes about 8 one-cup servings
4 slices good smoked bacon, chopped
1 yellow onion, chopped
2 stalks celery, chopped
1 lb frozen corn, defrosted
2 cups Better Than Bouillon Vegetable base, reconstituted
16 oz light sour cream
- Fry bacon until its just about as crispy as you like it. Add a little canola oil if necessary and saute veggies (with bacon) until soft. Deglaze with stock. Add corn.
- Bring to a boil, reduce to simmer, cover, and leave for about 30 minutes.
- Remove from heat and add sour cream. Puree with immersion blender until it is as smooth as you like.
According to my work-up on the SparkRecipes.com recipe calculator, one serving is about 170 calories.
Like most soups, this freezes well. I like to make a big pot of soup on Sunday afternoon or Monday morning, freeze a quart of it and eat my way through it all over the course of the week.