Summer Corn and Bacon Chowder
Spinach Salad with Blueberries
Ingredients
- 2 slices center cut bacon
- 1 clove garlic, minced
- 2 cups corn kernels
- 1¾ cups low-sodium chicken broth (such as Pacific)
- ½ cup 2% reduced-fat milk
- 1½ cups refrigerated diced potatoes with onion (such as Simply Potatoes)
- ⅛ tsp pepper
- ¼ cup thinly sliced fresh basil
Instructions
- Cook bacon in a saucepan over medium-high heat until crisp. Drain, reserving drippings in pan. Crumble bacon.
- Add garlic to hot drippings; cook 30 seconds. Add corn, broth, milk, potatoes, and pepper; bring to a boil. Simmer 5 minutes or until thickened. Top with bacon and basil.
Side Dish Ingredients
- 1 Tbsp olive oil
- 1½ tsp balsamic vinegar
- ½ tsp Dijon mustard
- 3 cups baby spinach
- ¼ cup blueberries
Side Dish Instructions
- Whisk together oil, vinegar, and mustard in a bowl; add spinach and blueberries, and toss.
Nutritional Information
| Main | Side | Total | |
| Servings | 2 | 2 | |
| Calories |
320
|
90
|
410
|
| Fat (g) | 8 | 7 | 15 |
| Sat. Fat (g) | 3 | 0 | 3 |
| Protein (g) | 14 | 1 | 15 |
| Carb (g) | 52 | 7 | 59 |
| Fiber (g) | 5 | 2 | 7 |
| Sodium (mg) | 389 | 80 | 469 |
Low Calorie Meal Plan
This recipe selected from the eMeals Low Calorie Meal Plan.
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