Lightened-Up Broccoli and Bacon Chowder – Lighter on calories, but not on flavor! Perfect when served with a piece of warm, buttered bread!
- 6 cups fat-free chicken stock
- 4 oz fat-free cream cheese, softened
- 2 large carrots, peeled and diced
- 3 cups broccoli
- 1 large white potato, peeled and diced
- 2 cups frozen corn
- 1 tsp salt
- ½ tsp pepper
- 1 cup fat-free half and half
- 1 cup skim milk
- ⅓ cup all-purpose flour
- 4 pieces thick-cut bacon, cooked and diced into bits
- scallions, to garnish
-
Place the chicken stock and cream cheese in a 6-quart Dutch oven and simmer over medium heat while whisking to combine the cream cheese into the stock.
-
Add the carrots, broccoli, potato, corn, salt, pepper, and half and half into the dutch oven. Simmer for 10 minutes.
-
Whisk together the milk and flour in a medium bowl until no lumps of flour are visible. Whisk the mixture into the soup in the Dutch oven until combined.
-
Allow the chowder to simmer for 20-25 minutes or until thickened.
-
Serve with bacon and scallions on top.
Nutrition estimated is based upon the brands I used. Yours may vary depending on brands.