6cupscorn - frozen, divided – approximately 24 ounces
4slicesturkey bacon
1 ¼cupscheddar cheese - fat-free shredded
1cupyellow onion - diced
¾cupcelery - diced
¾cupred pepper (red capsicum) - diced
½cupGreek yogurt - plain non-fat
2cupslow-fat milk - divided
2teaspoonsolive oil - extra virgin, divided
½teaspoongarlic - crushed or minced
½teaspoonchili powder (chilli powder in British English)
½teaspoonSea salt
1teaspoonblack peppercorns - coarse
Instructions
Microwave turkey bacon as directed. Crumble by hand, then set aside.
In a food processor, puree 3 cups frozen corn with Greek yogurt and 1 cup skim milk. Blend until smooth, then set aside.
Season ground chicken with salt and pepper. In a large skillet, slowly cook meat with 1 teaspoon EVOO over low heat, about 15 minutes.
While chicken cooks, in a medium skillet, sauté onion in remaining teaspoon EVOO over medium-high heat. As onion becomes translucent, add celery and red peppers, stirring well. When all vegetables are tender, stir in the last 3 cups of frozen corn.
Once the chicken is fully cooked, add vegetables to the pan, tossing ingredients for 2-3 minutes. Next, transfer meat and veggies to a large saucepot, then pour over with pureed corn. Stirring constantly over medium heat, add turkey bacon, remaining cup of milk, chilli powder, garlic, and cheddar cheese. Stir until cheese is melted, then cover and reduce the flame to low. Allow soup to simmer for 20 minutes, then ladle and serve.
Notes
Defrost frozen corn 10 – 15 minutes prior to cooking. Additional salt and pepper may be needed in step 5 . Taste test and add as needed.