Ingredients
• 4 cups fresh or frozen corn kernels
• 2 medium russet potatoes, diced small
• 4 slices turkey bacon, cooked crisp & crumbled
• 1 small onion, diced
• 2 cloves garlic, minced
• 4 cups low-sodium chicken or vegetable broth
• 1 cup plain Greek yogurt
• 1 tbsp whole wheat flour or cornstarch
• 1 tsp fresh thyme or ½ tsp dried
• ½ tsp smoked paprika for depth
• Salt & black pepper to taste
• Optional toppings: fresh chives, extra Greek yogurt, red pepper flakes
Instructions
• In a large pot, sauté onion and garlic over medium heat until fragrant, about 3 minutes.
• Add diced potatoes, corn, broth, thyme, and smoked paprika; bring to a gentle boil.
• Reduce heat and simmer uncovered 12-15 minutes until potatoes are tender and corn is sweet.
• In a small bowl, whisk Greek yogurt with flour or cornstarch until smooth to prevent curdling.
• Reduce heat to low; slowly stir yogurt mixture into chowder until creamy and velvety.
• Season with salt and pepper; ladle into bowls and top with crumbled turkey bacon, fresh chives, and an extra dollop of Greek yogurt!
• Add diced potatoes, corn, broth, thyme, and smoked paprika; bring to a gentle boil.
• Reduce heat and simmer uncovered 12-15 minutes until potatoes are tender and corn is sweet.
• In a small bowl, whisk Greek yogurt with flour or cornstarch until smooth to prevent curdling.
• Reduce heat to low; slowly stir yogurt mixture into chowder until creamy and velvety.
• Season with salt and pepper; ladle into bowls and top with crumbled turkey bacon, fresh chives, and an extra dollop of Greek yogurt!
PREP TIME & NUTRITION :
Prep Time : 10 mins, Cook Time : 20 mins, Total Time : 30 mins, Servings : 6, Calories : 215, Net Carbs: 28g, Fats: 5g, Protein: 16g
Prep Time : 10 mins, Cook Time : 20 mins, Total Time : 30 mins, Servings : 6, Calories : 215, Net Carbs: 28g, Fats: 5g, Protein: 16g