May means spring and green and flowers.
I’ve heard a lot of people say that this year, spring can’t decide quite what it wants to do. One day it’s 80, and the next its 60.
Unless you live by me.
On Saturday it was 65 (I suntanned on my deck), and yesterday it was 35. And it snowed. On May Day.
Despite the weather here being cold, the grocery stores are starting to carry more fresh produce (flown in from more temperate areas).
So when I saw corn on the cob, I bought a ton of it and made a healthier version of Bacon Corn Chowder (one of my all time favorite soups).
I usually make Bacon Corn Chowder in the fall, when corn is still available, but the weather is turning chilly.
But when we have a spring like this, Bacon Corn Chowder makes an early appearance.
As I make this soup over and over again, I find that I often make small variations. This is my healthier, heartier version.
Healthier Bacon Corn Chowder
1 lb bacon, cut in 1-inch pieces
1 onion, finely diced
1 jalapeno, seeds & ribs removed, diced
Salt & pepper
1 tbsp butter (optional)
¼ cup flour
6 cups chicken stock
1 chicken breast (can be frozen)
4 ear corn, kernels cut off, cobs reserved
1 large white potato, diced
1 large sweet potato, diced
1 small bunch kale, chopped
2 cups lowfat milk
Cook the bacon over medium heat in a large stock pot until crisp. Move the bacon to paper towels to drain. Drain off the drippings, reserving about 1 tablespoon.
Add the onion, jalapeno, and salt and pepper, and cook until tender; about 5 minutes.
If the mixture is dry add in a tablespoon of butter. Whisk in the flour and cook for about 3 minutes or until the flour is toasted.
Slowly whisk in the chicken stock.
Bring the stock to a boil and add in the chicken, corn cobs, kale, white & sweet potatoes. Cook for 10-15 minutes, or until the chicken is cooked and the potatoes are soft. Remove the chicken and shred.
Stir in the milk and chicken, cook until heated through and serve.