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.
If this sounds good to you, you might also like my corn chowder with goat cheese.
Sour Cream Corn Chowder
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.