I saw a funny photo on Facebook that showed a man dusted in ice and snow, wearing many layers of parka-like clothing and his sweater pulled up to his eyes. He had a miserable look of “I’m freezing cold!!” on his face. This was not the funny part of the photo.
What made me chuckle was the text overlay… it read:
“Arizonans be like….
It’s 60 degrees!!
We are going to
FREEZE TO DEATH.”
Okay okay…. I admit it… it’s pretty true… maybe not for all Arizonans, but at least for many of us Phoenix-dwellers. Part of it is because we refuse to stop wearing flip-flops even in the Winter months! Kind of like my family members who live in much colder weather but refuse to stop wearing shorts until it drops below 40°F.
Desert temperatures are weird…..
We wake up and it’s in the 30s or 40s and by noon we’ve hit 70° or thereabouts. The worst is when you wear a layer that you cannot remove without being extremely immodest but OH BOY do you want to remove it!! The cozy sweater and cute boots that kept you so warm at 8am are now sweating you to death at 1pm.
Yes. Desert temperatures are weird. Removable layers people. Removable!!
No matter what your definition of “cold weather” is… this chillier season of the year calls for warming up: Boots, cuddling around the fire, fuzzy blankets, hot cocoa and…
This soup is to die for.
Regular corn chowder is delicious but it tends to be a bit heavy with all the cream and bacon. While I’m not against indulging in a cup of creamy soup now and again, I prefer to eat lighter most of the time. So, between wanting to eat healthy and the fact that creamy soups upset some of the tummies in our family… I knew the traditional corn chowder was not going to fly.
Don’t worry though!!… despite its lack of cream & fat… this soup doesn’t suffer in the flavor department. By using less butter, vegetable stock and low-fat milk, I was able to lighten up the fat and calories in the soup. The base is made with onions, garlic, fresh thyme, a bit of olive oil and just a touch of butter….. mmmm!! Takes it over the top!
All the flavor with less of the fat!
Mmmm…. you’ll just sink into its warm loveliness. ♥
Make this soup soon.
Your happiness depends on it.
Happy Soup Season!
- 2 TBSP Extra-virgin olive oil
- 1 TBSP butter
- 1 medium onion, diced
- 2 garlic cloves, peeled and minced
- 1½ tsp fresh thyme leaves
- ⅓ cup all-purpose flour
- 6 cups vegetable stock (or chicken stock)
- 2 cups low-fat milk
- 1 ¼ lbs yukon gold potatoes, diced (I didn't peel mine but you can do it either way)
- 3 cups frozen sweet corn kernels (about 14 ounces)
- Salt and freshly ground black pepper
- 8 slices Canadian Bacon, sliced into thin strips & then into bits, for topping
- Minced fresh chives, for topping
- Heat the olive oil and butter in a dutch oven (or large soup pot) over medium heat. Swirl to coat the bottom of the pot. Add the onion, garlic, and thyme and cook, stirring very often, until the vegetables are good and soft, about 8 minutes or slightly more. If the onions start to brown, turn down the heat a bit.
- Dust the vegetables with flour and stir for 30 seconds to coat everything well & cook the flour a bit. Pour in the vegetable stock and stir/ scrape the bottom of the pot with a wooden spoon to deglaze. Add in the milk and the diced potatoes. Bring to a boil and let it stay at a rolling boil for 8 minutes, stirring often.
- Measure out the frozen corn kernels and stir them into the soup. Season with salt and pepper (I added a scant tablespoon of salt... it needs seasoning!!... and no black pepper but you can season to your taste... start with at least 2 tsp of salt & go from there). Simmer the soup for about 12 minutes.
- Meanwhile, heat a medium nonstick (or regular) skillet over medium heat. when the pan is hot, spray with cooking spray and add in the diced Canadian bacon. Stir well and spray the bacon bits with cooking spray. Stir again and spread the bits into a single layer. Leave them for a bit to let them brown. Continue cooking, stirring occasionally, until well-browned and crisp. Transfer to a small ramekin or plate until you're ready to serve. Mince your chives if you haven't already!
- To serve the soup, scoop it into cups, mugs or bowls. Sprinkle each serving with minced chives and Canadian bacon bits as desired.
**If vegetable stock is not your thang or you only have chicken stock on hand... substitute the chicken stock!... it will give the soup a lighter color (more like "normal" corn chowder)
***I made my version with lactose free low-fat milk to make it better for lactose-intolerant family members. Regular low-fat milk works fine but I wanted to let you know I used this option!