SMART SUBSTITUTION This seemingly rich summer chowder leaves out the cream; instead, it’s thickened with the starch from a russet potato as well as some flour, and just one cup of milk.

　　

Ingredients

serves 4

　　4 slices bacon (4 ounces), cut into 1-inch pieces

　　1 medium onion, finely chopped

　　1/4 cup all-purpose flour

　　2 cans (14.5 ounces each) low-sodium chicken broth

　　1 large russet potato, peeled and diced

　　1 head broccoli (about 1 pound), cut into bite-size florets, stalks peeled and thinly sliced

　　2 cups fresh (from about 3 ears) or frozen corn kernels (do not thaw)

　　1/2 teaspoon dried thyme

　　1 cup milk

　　Coarse salt and ground pepper

　　

Step 1

In a 5-quart Dutch oven or other heavy pot, cook bacon over medium-low heat, stirring occasionally, until crisp, 8 to 10 minutes. Using a slotted spoon, transfer to a paper towel–lined plate to drain. Increase heat to medium. Add onion and cook, stirring, until it begins to soften, 6 to 8 minutes.

　　

Step 2

Add flour; cook, stirring constantly, 30 seconds (do not let brown). Add broth and potato; bring to a boil. Reduce to a simmer; cook until potato is tender, about 10 minutes.

　　

Step 3

Add broccoli, corn, thyme, and milk; cook until broccoli is crisp-tender, 8 to 10 minutes. Season with salt and pepper. Serve immediately, topped with bacon.

　　

nutrition information

Step 4

(Per Serving)

　　

Step 5

Calories: 264

　　

Step 6

Fat: 6.1g (2.6g Saturated Fat)

　　

Step 7

Protein: 14.4g

　　

Step 8

Carbohydrates: 42g

　　

Step 9

Fiber: 5g

　　Everyday Food: Light