Corn Chowder That's Trimmed of Some Calories & Served in a Whole Wheat and Rye Bread Boule

Corn Chowder served in bread boules.

Two days ago I made and posted the recipe for Whole Wheat and Rye Sourdough Bread, as well as commented Brian had requested I make bread boules for soup.  The two bread boules were wrapped and stored for last nights supper and I gave thought to slimming down a soup recipe.  Sooooo..........Corn Chowder is what I came up with because I have shifted to a diet of way less red meat and more fresh produce.  This is what I came up with and Brian never knew the difference and in fact requested we have the soup for dinner again tonight!!

There is just enough, maybe 5 cups so that will make my day of getting his cloths together for Daniels wedding much more a relaxed project.  I can't decide what to cook for the weekend either.  My friend Mickey suggested a picnic and that is sounding like a great suggestion to me!!

Her is the slimmed down version of Corn Chowder

6 slices of lean bacon cut into dice
1 1/2 C. diced onion
1 1/2 C. sliced celery
2 C. potato washed and diced (not necessary to peel)
1 quart chicken broth
1 can creamed corn
3 C. fresh or frozen sweet corn
3 C. 1% milk
salt and pepper to taste

Fry the bacon in the bottom of a heavy bottomed soup kettle until it is crisp.  Remove the bacon bits to drain on a paper towel.  Remove all but 2-3 T. of the accumulated bacon fat and discard.

Add the onion and celery to the bacon drippings and stir fry until the are translucent, add the potatoes and continue cooking for 2-3 minutes.  Add the chicken broth and bring to a boil.  Reduce the heat to simmer and cover.  Simmer for 15 or 20 minutes until the vegetables are tender crisp.

Add the corn and milk and simmer until hot.  Add the salt and pepper to taste and serve in the prepared bread boules or in warmed soup bowls with a crisp side salad and call it supper!!