Corn Chowder with Tomato Relish

Makes 4 servings, 5 ounces of milk per serving.

Ingredients

2	slices bacon, crumbled
1/2 cup	chopped onion
1 to 2	cloves garlic, sliced
11 ounces	pkg. frozen whole kernel corn, thawed
1/4 cup	water
1 tablespoon	cornstarch
1/2 teaspoon	adobo seasoning or salt
2 1/2 cups	fat free or lowfat milk
1/2 cup	chopped tomato
2 tablespoons	cilantro, chopped
1/4 cup	dairy sour cream or plain yogurt

Directions

In small skillet, cook bacon over medium heat. Remove bacon, reserving drippings. Add onion and garlic to drippings. Cook over medium-low heat, stirring frequently until onions are tender. Remove from heat; cool.

In food processor or blender jar, combine corn and onion mixture; add combined water and cornstarch. Cover; process until mixture is smooth. In a 2-quart saucepan over low heat, stir milk into corn mixture. Add seasoning; cover, cook stirring frequently 10 to 15 minutes. Combine tomato, bacon and cilantro; mix lightly. To serve, top each serving with sour cream and tomato mixture. Makes 4, 7-oz. servings

Nutrition

240 calories; 8 g fat; 3.5 g saturated fat; 20 mg cholesterol; 10 g protein; 30 g carbohydrate; 2 g fiber; 525 mg sodium; 175 mg calcium (15% of daily value).

Nutrition figures based on using fat free milk.