Summer Corn and Cod Chowder
No-fry zone: We let the fish 'n' chips fave go au naturel. Serves 4
- 3 slices center-cut bacon, halved crosswise
- 8 scallions, thinly sliced, whites and greens separated
- 1 1/2 tsp finely chopped garlic
- 2 tbsp all-purpose flour
- 2 medium Yukon gold potatoes, peeled and cut in 1/2-inch dice
- 2 cups 2 percent milk
- 2 cups reduced-sodium chicken broth
- 2 tsp finely chopped fresh thyme
- 3/4 tsp kosher salt
- 1/4 tsp freshly ground black pepper
- 3/4 lb cod, skin removed, chopped
- 2 1/2 cups fresh or frozen corn kernels
- 1/4 cup fat-free half-and-half
In a large saucepan, cook bacon over medium heat until crisp, 6 minutes. Transfer to a paper towel-lined plate; crumble. In same pan, saut? scallion whites for 2 minutes. Add garlic; saut? 1 minute. Add flour; cook, stirring frequently, 2 minutes. Stir in potatoes, milk, broth, thyme, salt and pepper; bring to a boil. Reduce heat to medium-low; simmer 10 minutes. Stir in fish, corn and ?/? bacon; simmer 5 minutes. Stir in half-and-half and 3/4 scallion greens; simmer 2 minutes. Ladle into bowls and garnish with remaining scallion greens and bacon.
THE SKINNY: 449 calories per serving, 19 g fat (6 g saturated), 44 g carbs, 4 g fiber, 30 g protein
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