Corn Chowder with Potatoes Recipe
- 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
- 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 and seasonings. Bring to a boil. Reduce heat; cook, covered, 15-20 minutes or until potatoes are tender.
- 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 2 minutes or until thickened. Add cheese; stir until melted. Stir in beer and, if desired, liquid smoke; heat through. Yield: 6 servings.
1 cup: 179 calories, 3g fat (1g saturated fat), 9mg cholesterol, 681mg sodium, 31g carbohydrate (8g sugars, 2g fiber), 8g protein.
Reviews for Corn Chowder with Potatoes
"We loved this! My husband and I both thought the liquid smoke was what made it. Without it, it might have been bland. Just don't use too much. :)"
"I made this last night for supper and it was really, really good! I left out the onion as I'm highly allergic to them , added more garlic and it turned out great. When my husband eats two bowls of soup, I know it has to be good. Great flavor and have enough left for a couple more meals."
"Really bland. I was looking forward to this, it sounded good."