5 slices of turkey bacon (cut in pieces) (or 1/3 C Hormel real bacon pieces)
1 tsp extra virgin olive oil
1 medium onion, diced
3 medium potatoes, cubed
2 C reduced sodium chicken broth
1 1/2 tsp salt
1/4 tsp pepper
2 C frozen corn (or 1 can)
1 can fat free evaporated milk
2 TBSP corn starch mixed with a couple tablespoons of cold water (to thicken the soup)
3/4 C reduced fat cheddar
Cook turkey bacon in oil until crisp (I've found that a little bit of oil helps crisp the turkey bacon since it is low in fat). Add onion and cook until soft. Add potatoes and 2 C broth, salt and pepper. Simmer for about 5 minutes or until potatoes are just starting to get tender. Add corn and evap milk. Bring to a boil and add the rue (water and corn starch thickener). Stir until thickened. add in cheese till melted. (or you could keep it out and top the soup with the cheese equally divided)
Serves 6 (just over 1 C serving) 7 pt+ (and VERY filling!)
4 comments:
I made this last night. So, so, yummy! Thanks for the recipe. It's one I'll be using again.....and again. :)
I couldn't remember if I had commented or not on how much we enjoyed this recipe. I guess I did, but I thought I'd let you know again, that way you'll understand how much we enjoyed it. It made lots and we had enough to share with two of our neighbors! Thanks again!
Sheesh! I've commented a lot on this recipe.
Anyway, I just wanted you to know how much my family enjoyed this last night. My dad had been the hospital having blood transfusions and I wanted some really great comfort food to make for him and the rest of my family. I made this and it made everyone very happy! We all left the table a little more comforted. Thanks for sharing!
My friend, Lisa (wife of your cousin) has told me about your success with WW and sent me the link to your blog. I'm doing WW too and am excited to try some of your recipes!
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