Winter Corn Chowder
from “Shred: The Revolutionary Diet”
Total time: 30 minutes Servings: 4 250-300 calories.
Go to COOKING “Home & Family” for today’s recipe
1/2 cup diced bacon
2 medium potatoes, peeled and chopped
1/2 medium onion, chopped
1 1/2 cups cream-style corn
1 cup niblet corn
1 cup water
1 teaspoon salt
Ground black pepper to taste
1 cup whole milk
Cook bacon in a large pot until crisp. Drain and crumble bacon. Reserve about 1 tablespoon of drippings in the pot.
Add the potatoes and onion to the pot with the crumbled bacon and reserved drippings. Cook and stir for 5minutes. Add the corn and water and season with salt and pepper. Bring soup to a boil, reduce heat, and let simmer for 15 minutes, covered. Keep stirring until potatoes are tender.
Warm the milk in a small saucepan. Add milk to the soup 5 minutes before it’s done simmering. Serve.
To learn more about Dr. Ian Smith and “Shred: The Revolutionary Diet,” visit: www.doctoriansmith.com.