Creamy Sweet Potato, Bacon, and Corn Chowder

What’s better than a warm, creamy soup on a cold winter day? We’ll tell you: a low calorie, low fat warm creamy soup on a cold winter day! This filling yet guilt-free recipe yields a large amount, leaving you with plenty of leftovers to freeze or bring for lunch during the week. Coconut milk gives us that creamy consistency we love in chowder without sacrificing the flavor we love!

Ingredients

YIELD: roughly 1 gallon (9 servings)

2 slices bacon (small, diced)

½ small red onion (small,  diced)

2 ribs celery (small, diced)

1 large sweet potato (medium, diced)

2 ears corn

2 cans light coconut milk (13.5 ounce can)

3 cups low sodium chicken broth

2 cloves garlic

1 teaspoon salt

¼ teaspoon nutmeg

½ teaspoon red pepper flakes

1 can white beans (15.5 ounce can)

Instructions

Husk the two ears of corn and cut the kernels off the cobs, putting them aside in a medium bowl.

Using a large soup pot, cook the bacon over medium-high heat until it’s about halfway done, then add the sweet potatoes.  When sweet potatoes start to soften add the onion, celery, corn and garlic. Cook the bacon and vegetables for about 5 minutes or until onion are translucent.

Once the vegetables are done, add the coconut milk, chicken broth, spices, and white beans. Turn down the heat and simmer until the potatoes are cooked all the way through.

Top your finished product off with fresh herbs and ground pepper, pairing with a sliced, warm baguette. 

Nutrition facts
Servings: 9, serving size: 8 ounces

Calories: 151, fat: 5.5g (saturated fat: 3.6g), cholesterol: 2mg, sodium: 652.6mg, carbohydrates: 21.1g, protein: 5.4g, sugar: 4.6g, fiber: 4g  

Tip from Katie’s Kitchen: Save your naked ears of corn! Cut them in half and put in them into the soup while it is simmering for a deeper, sweet-corn flavor.