Low Fat Potato Corn Chowder Recipes

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.

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!

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.

VIRTUALLY FAT FREE CORN CHOWDER

Steps:

• In a blender or food processor combine 1 cup (8 oz) of vegetable broth, 1 cup corn kernels, half the onions and half the potatoes; process into a coarse puree.
• Pour puree mixture into a large non-stick saucepan and bring to an almost boil over medium-high heat.
• Reduce heat to low and simmer, stirring occasionally 10 minutes.
• Mix in the leeks, red peppers, green peppers, sugar (or sugar substitute) cumin, thyme and curry powder.
• Add the remaining corn kernels, onions, and potatoes.
• Cover and cook 10 to 12 minutes, or until the potatoes are tender.
• Should a thinner consistency be desired simply add the additional 1/2 cup broth.
• Season to taste with salt and freshly ground black pepper.
• Enjoy!