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Submitted by The Biggest Diabetic Loser (http://www.biz319.wordpress.com)
Makes 4 servings (1 cup serving: 179 calories, 5.3 fat, 25.5 carbs, 3.0 fiber and 9.7 protein)
A great way to use up leftover corn on the cob. Ingredients 1 ounce bacon 4 cloves garlic 1 cup corn 1 cup red potatoes 1/2 teaspoon dried thyme 1/8 teaspoon salt 1/8 teaspoon ground pepper 1 tablespoon flour 2 cups chicken broth 1/2 cup 2% milk
1 cup corn 1 teaspoon lemon juice 2 tablespoons jalapeno 1 pinch of cayenne Directions 1. Cut corn off of cob - 4 large ears = 1 cup corn kernals. 2. Cook bacon in dutch oven - 1 oz. = 2 strips of bacon. 3. Remove after cooked, about 5 minutes. Add garlic, thyme, salt and pepper to the pot and stir to combine. Sprinkle flour over garlic mixture and stir to coat. Add broth and milk and bring to a simmer, whisking constantly. 4. Add corn and potatoes, increase heat to medium high and simmer until potatoes are cooked through - about 15 to 20 minutes. 5. Using a stick blender, puree soup. Serve with 1/2 piece of cooked bacon and fresh thyme.