Easily make Paula Deen's corn chowder healthier by replacing the full-fat ingredients with lighter options, such as reduced-fat or fat-free milk in place of half-and-half. You can also replace the 2 sticks of butter with a combination of olive oil and reduced fat bacon to lower the fat and calories.
Make a lighter, yet creamy and satisfying, corn chowder by heating a large, heavy pot over medium-high heat. Add 1 tablespoon of olive oil, and then add 1 chopped onion and 5 slices of chopped turkey bacon or reduced-fat bacon. Cook the mixture for approximately 6 minutes until the onions are soft and translucent. Add 1 tablespoon of flour and 1/4 teaspoon of paprika or cayenne pepper to the pot. Stir the flour mixture continually for 2 minutes before adding 2 cubed potatoes, 1 cup of corn kernels and 32 ounces of chicken broth. Bring the soup to a boil, whisking it until the flour is combined.
Cover the pot, and simmer the broth, corn and potatoes for about 15 minutes or until the potatoes are fork tender. Then, add 1 cup of skim milk and 4 ounces of reduced-fat cream cheese. Use a hand blender to blend the soup into a smooth mixture before stirring in 1 additional cup of corn and salt and pepper to taste. Add a sprinkle of reduced-fat cheddar and snipped chives, if desired.