Low Fat Corn And Potato Chowder Recipes

LOW FAT POTATO CORN CHOWDER

Steps:

• Prepare celery, carrot, and onions. (I use my vegetable chopper.)
• In a large pot, sauté onions, celery, and carrot in oil over medium heat until onions begin to appear translucent.
• Meanwhile, peel potatoes if desired. Dice into small dices. (I use my vegetable chopper to make fast work of this.)
• Turn heat to high and add potatoes, water, and seasonings. Cover and bring to boil. Reduce heat and simmer until potatoes are tender (about 10 minutes).
• Meanwhile, pour milk into blender.
• When potatoes are tender, remove approximately 1 cup of soup from pan and add it to milk in blender.
• Stir diced pepper into soup and continue simmering.
• Add salt to blender mixture and blend until creamy. Add this mixture to pan along with corn and stir. Cook until hot.
• Discard bay leaf. Season to taste.
• Serve hot.

LOW-FAT CORN AND POTATO CHOWDER

Steps:

• Cook the bacon over medium heat until crispy in a large dutch oven or pot. Remove the bacon using a slotted spoon, but leave the drippings.
• Add the onion and saute for about 2-3 minutes or until translucent. Add the potatoes and the carrots to the pot followed by the cumin, salt, pepper, and the flour. Stir until everything is well-coated with the flour. Pour the broth in. Lower the heat and bring to a simmer. Let the vegetables simmer for about 15 minutes or until mostly cooked and slightly thickened. Stir in the corn and let cook for another 10 minutes. Stir in the milk and half and half and let cook for another 5-10 minutes until the vegetables are cooked and the soup is heated. Season with additional salt and pepper if desired.
• Sprinkle some of the bacon on top of each individual bowl. Garnish with fresh chopped green onion or parsler or shredded cheese!

LOWFAT CREAMY POTATO CORN CHOWDER

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.

CORN AND POTATO CHOWDER

Steps:

• Sling the butter into a soup kettle and melt over medium-high heat. Add the bacon and cook till crisp. Scoop out the bacon and drain on paper towels. Save for later--don't nibble too much.
• Pour off all but 1/4 cup of fat from the pot. Toss in the onions and peppers, seasoning them with a pinch of salt and pepper. Cook till soft and then throw in the garlic, cooking it all for 1 minute more. Sprinkle on the flour and mix into the veggies. Dump in the broth and potatoes. Cover the pot and bring to a boil; then lower the heat and simmer for 10 to 12 minutes, or till the potatoes are tender. Add the shredded carrots and corn. Cover and simmer everything 5 to 6 minutes longer to blend the flavors.
• Stir in the half-and-half. Season with the thyme, cayenne, some more salt, and lots of freshly ground black pepper to taste. Sprinkle with parsley and the bacon bits you've been saving. Give it one last stir, and ladle it up piping hot.

LOW-FAT CREAMY CORN CHOWDER

Steps:

• In large saucepan add water, onions, carrots, celery and pepper.
• Cover and cook on high heat until water comes to a boil.
• Reduce heat and simmer until vegetables are tender.
• Stir in corn, milk, and cheese and return soup to a boil.
• Reduce heat and simmer uncovered for 20 minutes.

LOW FAT CORN CHOWDER

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.

QUICK POTATO CORN CHOWDER

Steps:

• In a large saucepan, cook and stir onion in oil over medium heat until tender. Add broth and potatoes; bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender., Stir in the corn, 1/2 cup milk, salt and pepper. In a small bowl, whisk flour and remaining milk until smooth. Stir into soup; return to a boil. Cook and stir for 2-3 minutes or until thickened. Sprinkle with parsley if desired.

FRESH CORN & POTATO CHOWDER

Steps:

• In a large saucepan, heat butter over medium-high heat. Add onion; cook and stir 2-4 minutes or until tender. Add potatoes, corn, broth, 1 cup cream, green onions, salt and pepper; bring to a boil. Reduce heat; simmer, covered, 12-15 minutes or until potatoes are tender., In a small bowl, mix flour and remaining cream until smooth; stir into soup. Return to a boil, stirring constantly; cook and stir 1-2 minutes or until slightly thickened. Stir in parsley.

LOW FAT CHICKEN CORN CHOWDER

Steps:

• Spray a dutch oven with butter-flavored cooking spray.
• Sauté chicken until all pink is gone.
• Remove from pan and set aside.
• Sauté onions until tender.
• Add potatoes and water.
• Cover and simmer 15-20 minutes or until potatoes are tender.
• Stir in remaining ingredients except cheese.
• Add cooked chicken.
• Cook over medium heat, stirring frequently until thoroughly heated.
• Portion chowder into bowls; top each portion with 1 Tsp cheese.

POTATO, BACON, AND CORN CHOWDER

Steps:

• Cook the bacon pieces in a large skillet over medium heat until the fat has rendered, and the bacon is crispy, about 8 minutes. Remove the bacon, leaving the grease in the pan. Stir the carrot, celery, and bay leaf into the bacon grease; cook for 5 minutes.
• Meanwhile, melt the butter in a large pot over medium-low heat. Whisk in the flour, and cook for 5 minutes, stirring constantly. Slowly whisk in the milk, and bring to a simmer over medium-high heat. Once simmering, cook for 5 minutes, whisking frequently. Add the bacon, cooked vegetables, potatoes, and corn. Return to a simmer, then reduce heat to medium-low, and cook until the potatoes are tender, about 20 minutes more. Use additional milk as needed to to achieve desired consistency. Garnish with paprika to serve.