Summer Corn Chowder

Some of my favorite things to cook are soups. You can make a huge batch, so there are tons of left overs, its healthy and easy. Sooooo corn chowder isn't the healthiest of soups, but I tweaked it a little bit to make it better. I used turkey bacon instead of regular bacon, low-sodium chicken broth and I substituted half & half for heavy cream. Ok, enough, here is the recipe.

Ingredients:

9 pieces of cooked and chopped turkey bacon

1 diced red bell pepper

3/4 diced sweet onion

1 teaspoon minced garlic

2 tablespoons olive oil

2 diced celery stalks

2 cans of corn drained

1 pealed and shredded russet potato (I shredded mine in my Food Processor)

2 cups low-sodium chicken broth

2 cups half & half

1 1/2 teaspoon Chipotle chili powder

salt & pepper

Preheat oven to 350
Bake turkey bacon on non-stick cookie sheet for 15 minutes
Saute onion, red bell pepper, celery, chopped bacon, Chipotle chili powder in olive oil for about 10 minutes.
Add corn and cook for 2 more minutes
Add broth and half & half, bring to a boil and finally add potato.
Turn off heat and cover with a lid. 
Serve once potato has softened and is cool enough to eat.
Sprinkle with salt and pepper. 

Enjoy with a crusty baguette and some crisp white wine, maybe eat it outside on your patio or porch during a nice summer evening. Hope you like it!