Protein Packed Corn Chowder

Protein Packed Corn Chowder

Corn chowder has the potential to fill me up... if I eat enough of it. It's hearty but too much = too much fat (thanks, CREAM). So I decided to make it lighter, but heaveir on the protein and fiber. Yes, even with the bacon and fresh parm, the macros are great!

Ingredients 

• 4 slices bacon
• 1 medium onion, diced
• 3 celery stalks, diced
• 2 carrots, diced
• 4 cloves garlic, minced
• 20 oz potatoes (≈ 3 potatoss), diced
• 3 cups corn (≈ 450g)
• 3 cups chicken stock
• 1 cup milk (≈ 240g)
• 45g freshly grated parmesan
• 1 can (≈ 240g drained) navy beans
• 16 oz (≈ 454g) silken tofu
• Salt & pepper to taste (roughly 1.5 teaspoons of each)
• Tsp smoked paprika

1) In a large pot over medium heat, cook bacon until crispy. Remove and set aside, leaving a bit of fat in the pot.

2. Dice and add onion, celery, and carrots to the pot. Cook for 5–7 minutes until softened. Stir in garlic, paprika, and salt and pepper to taste and cook for another 30–60 seconds.

3. Chop, then stir in diced potatoes and corn, mixing everything together.

4. Pour in chicken stock and milk. Bring to a boil, then reduce to a simmer and cook for 15–20 minutes, until potatoes are fork tender.

5. In a blender, combine:

• silken tofu
• navy beans
• two strips of bacon
• ~a third of the hot soup (including potatoes/corn)

Blend until completely smooth.

6. Pour the blended mixture back into the pot. Stir in grated parmesan. Simmer for another 5 minutes until thick and creamy.

7. Chop and top the chowder with the remainder of the bacon and any garnishes you like (chives, chili crisp, roasted corn, etc.).

Nutrition (Per Serving – 8 servings)

Calories: 235

Protein: 14g

Carbs: 30g

Fat: 7g

Fiber: 6g