Taste of Home
Corn Chowder with Potatoes
TOTAL TIME: Prep: 15 min. Cook: 30 min.
YIELD: 6 servings (1-1/2 quarts).
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, North Dakota
Ingredients
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1 small onion, chopped
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1 garlic clove, minced
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1-1/2 cups cubed peeled potatoes
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1/4 cup shredded carrot
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2 cups water
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2 teaspoons dried parsley flakes
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2 teaspoons reduced-sodium chicken bouillon granules
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1/4 teaspoon salt
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1/8 teaspoon pepper
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1 can (14-3/4 ounces) cream-style corn
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1-1/2 cups fat-free milk, divided
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3 bacon strips, cooked and crumbled
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3 tablespoons all-purpose flour
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1/2 cup cubed reduced-fat Velveeta
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1/2 cup beer or nonalcoholic beer
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1/2 teaspoon liquid smoke, optional
Directions
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1.
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, bouillon, salt and pepper. Bring to a boil. Reduce heat; cook, covered, until potatoes are tender, 15-20 minutes.
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2.
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 until thickened, about 2 minutes. Add cheese; stir until melted. Stir in beer and, if desired, liquid smoke; heat through.
Nutrition Facts
1 cup: 179 calories, 3g fat (1g saturated fat), 9mg cholesterol, 681mg sodium, 31g carbohydrate (8g sugars, 2g fiber), 8g protein.
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