Low Fat Corn And Potato Chowder Recipes

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LOWFAT CREAMY POTATO CORN CHOWDER



Lowfat Creamy Potato Corn Chowder image

While reading through some soup recipes online one day, I came across this one and realized that I actually had all the ingredients on hand. Since the weather outside was awful, I whipped up a batch, hoping to thaw out my roommate when she got home from class. She loved it and so has everyone else I've made it for. It never seemed to me that there was enough water to cook the potatoes, corn, and onion, but trust me, there is! Great with bacon or ham, and some cheddar cheese if desired.

Provided by Clarkgirl83

Categories     Chowders

Time 30m

Yield 2-3 serving(s)

Number Of Ingredients 10

10 ounces frozen corn
1 cup cubed peeled potato
1/2 cup onion, chopped
1/3 cup water
3 chicken bouillon cubes, crushed
1/8 teaspoon black pepper
1 1/2 cups milk, plus
1/4 cup milk
2 tablespoons dry milk
2 tablespoons flour

Steps:

  • In a large saucepan, stir together the corn, potato, onion, water, chicken bouillon, and black pepper.
  • Bring to a boil; reduce heat. Cover and simmer 10 minutes or just until potatoes and corn are tender, stirring occasionally.
  • Stir in the half cup of milk and continue to simmer.
  • Meanwhile, in a small bowl, stir together dry milk and flour.
  • Gradually stir in the 1/4 C of milk until smooth.
  • Pour the milk and flour mixture into to corn, potato, and onion mixture.
  • Cook and stir until thick and bubbly.
  • Top with cheese and ham or bacon, if desired.

Nutrition Facts : Calories 419, Fat 12, SaturatedFat 6.6, Cholesterol 38.1, Sodium 1259.2, Carbohydrate 66.7, Fiber 5.9, Sugar 6.3, Protein 17

LOW FAT CORN CHOWDER



Low Fat Corn Chowder image

Corn chowder is one of my favorite soups. Unfortunately is usually comes with a fat content. I found a recipe on recipezaar and adapted it. I have gotten many compliments for its creamy texture and peppery zing. I hope you enjoy.

Provided by Bobbie537

Categories     Chowders

Time 50m

Yield 6 serving(s)

Number Of Ingredients 11

2 cups celery, chopped
2 cups carrots, chopped
1 large onion, chopped
2 tablespoons olive oil
1 (16 ounce) bag frozen corn
2 (15 1/2 ounce) cans cream-style corn
2 cups low sodium chicken broth
2 cups 1% low-fat milk
bells seasoning, to taste
pepper, to taste
1 tablespoon all-purpose flour

Steps:

  • Saute celery , carrots, onion in olive oil until tender.
  • Add frozen corn.
  • Add flour to make roux.
  • slowly add in chicken stock and milk.
  • last add in cans of cream corn and seasonings.
  • Let simmer so flavors may meld. 1/2 -1 hours.
  • Enjoy.

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