Print Options

Back to Corn Chowder with Potatoes >

Include these items:

Select reviews >

Taste of Home Logo

Corn Chowder with Potatoes

 Corn Chowder with Potatoes
I developed this soup out of two others to create my own low-calorie recipe. It turned out so well that I entered it in my county fair and won a blue ribbon. —Alyce Wyman, Pembina, ND
6 ServingsPrep: 15 min. Cook: 30 min.

Ingredients

  • 1 small onion, chopped
  • 1 garlic clove, minced
  • 1-1/2 cups cubed peeled potatoes
  • 1/4 cup shredded carrot
  • 2 cups water
  • 2 teaspoons dried parsley flakes
  • 2 teaspoons reduced-sodium chicken bouillon granules
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 can (14-3/4 ounces) cream-style corn
  • 1-1/2 cups fat-free milk, divided
  • 3 bacon strips, cooked and crumbled
  • 3 tablespoons all-purpose flour
  • 1/2 cup cubed reduced-fat process cheese (Velveeta)
  • 1/2 cup beer or nonalcoholic beer
  • 1/2 teaspoon liquid smoke, optional

Directions

  • Place a large saucepan coated with cooking spray over medium heat.
  • Add onion and garlic; cook and stir until tender. Add potatoes,
  • carrot, water, parsley and seasonings. Bring to a boil. Reduce heat;
  • cook, covered, 15-20 minutes or until potatoes are tender.
  • Stir in corn, 1-1/4 cups milk and bacon. In a small bowl, mix flour
  • and remaining milk until smooth; stir into soup. Bring to a boil;
  • cook and stir 2 minutes or until thickened. Add cheese; stir until

2 of 2

Corn Chowder with Potatoes (continued)

Directions (continued)

  • melted. Stir in beer and, if desired, liquid smoke; heat through.
  • Yield: 6 servings.
Nutritional Facts: 1 cup equals 179 calories, 3 g fat (1 g saturated fat), 9 mg cholesterol, 681 mg sodium, 31 g carbohydrate, 2 g fiber, 8 g protein.