My first soup of the season!
Corn anything is my absolute favorite. Creamed corn, sweet corn casserole, cornbread, etc. etc. etc. It’s something about the natural sweetness that is so phenom to me. I was trying to order some mexican takeout yesterday at this new place down the street. On the menu was corn chowder – something I absolutely die for but rarely think to make for myself.
After work today, you guessed it, I got the ingredients and made a corn chowder. I used my go-to recipe, but since I usually use potatoes, I decided to opt for cauliflower instead. It turned out incredibly. I also substituted the cream for light sour cream (or Greek yogurt) and added chicken to give it more protein and make it feel like a meal and not an appetizer. Not that it makes a huge difference, but I use reduced fat cheeses as well, instead of full fat. Every calorie counts 😉 – at least when it comes to calories saved.. if I am consuming more calories than I should, I start to convince myself that it doesn’t somehow count? lol funny how that works.
This recipe is a slam dunk. If you like corn chowder you will seriously be anxiously awaiting your leftovers.
Time Saving Tips and even Healthier modifications:
- You can use rotisserie chicken instead of preparing your own. If you do, I highly recommend the smoked chickens from Whole Foods – wowzers! the smokey chicken taste in soup is sort of unmatched.
- To save more calories, you can leave the bacon in large chunks and remove them before serving. I actually pick around them because I am not a huge bacon fan, I just adore it for the flavor it provides.
- Use frozen corn if necessary
- You can leave out the cheese and just add a pinch to each bowl served instead to save calories.