It’s Ramadan, that month on the lunar calendar when you can’t have food, water, or gum from sunrise to sunset. It’s also a month when you’re supposed to concentrate on other things besides food, being a better person, getting closer to your faith, etc. While all that’s true, I find more and more that Ramadan is really All About the Food. We’ve received numerous dinner invites, even a few weeks before Ramadan even started. With the long days (16 hours, give or take), all I can think about is food. What happens, is that although I’ve been eying the sweets in the fridge, or thinking about burgers, dinner time rolls around and I can’t down more than soup and salad. Go figure. All those cravings for nothing. It makes sense, you’re stomach contracts when you’re fasting so you can’t stuff it like you usually do. Unless you’re one of those people that doesn’t mind the uncomfortable feeling of being so full you need to unbutton the top button on your jeans and lay down until you fall asleep.
So this year, we’re trying to be healthy or at least conscious of it. We’re sticking to soup and salad and changing it up a bit with main dishes on other days. I tried out this skinny corn chowder this week. If this is skinny, I’d hate to know the calorie content in regular corn chowder.
Adapted from Skinny Chef
Skinny Corn Chowder
Ingredients1 tablespoon olive oil 1/2 small White Onion, chopped 4 Slices Turkey Bacon, chopped 1 teaspoon All-Purpose Flour 1/8 teaspoon Cayenne pepper 1 large Russet Potato, peeled and cubed 1 cups Frozen Corn Kernels defrosted under hot running water for 30 seconds 2 cups Fat Free, Low-Sodium Chicken Broth 1/2 cup Skim Milk 2 oz Reduced-Fat Cream Cheese Sea Salt, to taste Pepper, to taste 1/4 cup chopped chives
DirectionsHeat a pot over medium-high heat Add the oil. When the oil is hot, add the onions and bacon Cook 5-6 minutes until the onions begin to soften but do not brown Add the flour and cayenne if using Cook an additional 2-3 minutes stirring continuously until the flour coats the onion and starts to stick to the bottom of the pan without browning Turn down the heat if needed Add the potatoes, half the corn, and the chicken stock Bring to a boil. Cover and simmer 15-20 minutes until the potatoes are tender Add the cream cheese and skim milk. Blend until smooth Stir in remaining corn and season with salt and pepper to taste. Stir in half the chives. Use the other half for garnish when serving
Nutrition Information: Cals 335. Carbs 37g. Fat 17g. Protein 15g. Sodium 979mg.