This turned out so, so tasty, and the fat is cut way in-half from your typical cord chowder recipe. The trick to this is cooking the veggies and bacon before adding liquid.
4 slices bacon turkey, chopped into little pieces
about 2 cups corn
half a head of broccoli, chopped
half a head cauliflower, chopped
1/3 head cabbage
2 cups skim milk
1/2-1 cup cheese
1/4 cup flour
olive oil
(I had 1 cup left-over roasted chicken I chopped up and put that in, too, but it would be good without it).
Place corn, other veggies, and turkey bacon in big soup pot. Drizzle about 1tsp. olive oil in with it. Cook about 10 min or until veggie brown and begin to soften. If it starts getting dry, put about 1/4 cup water in rather than oil to cut down on fat. When veggies are getting soft and bacon is cooked, sprinkle the flour over it and stir in well (this will allow the milk to thicken when it is added). Then add your milk and stir again. Turn down the heat after the milk is heated through (maybe after 3-5 minutes). Let is simmer about 20 min. Just before serving add the cheese in. Notice the cheese is cut way back and it is still so tasty and your heart and waist line will thank you.
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