There are few things I enjoy more than the sweet, fresh corn available each summer. I did a much more in depth post on how much I enjoyed sweet corn last year at about this time, but sadly it didn't make the transition to the new website.

Last year I tried it off the cob, sauted with butter and tossed with parmigiana reggiano. This year I've decided to implement it into a rustic soup with chicken and bacon.

Because really, what doesn't bacon make better?

I've made attempts to make this as low calorie as possible - all the better to watch our waistlines with - and managed to make each one cup serving slide in at under 150 calories per serving.

At that rate I can eat this for as long as the sweet corn lasts this year without a smidgen of guilt.

I imagine that one could cut the calories even more by substituting breasts for thighs, but I prefer the added flavor of the dark meat of the thighs then saving those few calories. Additionally, I wouldn't recommend using canned or frozen corn in this recipe, as the flavor really rides on the crisp sweetness of the fresh corn.

Chicken, Bacon and Sweet Corn Soup

Yields approximately 10 one cup servings

4 slices center cut bacon, chopped

4 boneless skinless chicken thighs, cut into bite size pieces

1 yellow onion, chopped

1 lb. baby red potatoes, diced

4 cups (32 oz) chicken stock, preferably homemade

3 ears fresh corn, kernels removed

3/4 cup half and half cream

1/4 cup flat leaf parsley, chopped

kosher salt and freshly ground black pepper

In a large soup pot cook the bacon over medium high heat until crispy, remove with a slotted spoon. Set aside. Brown the chicken in the bacon fat, cook until done. Remove chicken with slotted spoon to set aside with the bacon. Add the onion to the pot, cook until softened. Add the potatoes, cook for 3-4 minutes further. Pour in chicken stock all at once and bring to a rolling boil. Cover and let boil for 10-12 minutes, or until potatoes are cooked through but still hold their form. Return the chicken and bacon to the pot. Reduce the heat to simmer and add the fresh corn kernels and half and half cream. Let simmer for 3 minutes, or until the corn kernels are crisp tender. Stir in the chopped parsley. Season to taste with salt and pepper if desired. Serve immediately.

Nutritional Estimate

This is a nutritional estimate, regard it as such.

1 cup soup = 1 serving

143 calories

15g carbohydrates

5g fat

11g protein