Low-Fat Corn and Potato Chowder

This is that weird time of year where it’s still snowing in some places while in others, like Florida, the heat is coming. I’m going to ignore that its already getting hot here and still hanging onto soup season for as long as possible. I had a bag of big bag of potatoes to use up and soup is a great way to use them up.

This chowder is really simple to make and comes together in about 30 minutes making it great for cozy weekends or busy weeknights! Serve it with some salad and crusty bread or corn bread and it’s the best dinner. If you want to make this during the spring or summer when corn is in season, you can use fresh corn, but if not, frozen also works just fine.

Recipe Tips and Suggestions:

• I used baby gold potatoes for this recipe as I like the golden color they add and taste of them in this recipe, but any potato will work (like russet).
• I tend to go a bit lighter on adding milk or half and half, you can always add more depending your tastes.
• To make this chowder vegetarian, swap chicken broth out for vegetable broth and skip the turkey bacon.
• To make vegan, use the same swaps above and in addition, use almond milk in place of milk and half and half.
• Serve with crumbled bacon (or turkey bacon), sliced green onions or chives on top. You can also add some shredded cheddar cheese.

Print

Yield: 4-6 servings

Low-Fat Corn and Potato Chowder

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Low-Fat Corn and Potato Chowder - This delicious chowder made with potatoes and corn is rich and creamy without all the fat and calories!

Ingredients

• 3 strips turkey bacon (or any bacon you prefer), chopped
• 1 medium yellow onion, diced
• 3 cups mini gold potatoes, diced into small bite-size pieces
• 1 cup carrots, sliced
• 1/2 teaspoon cumin
• 1/2 teaspoon paprika
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 3 tablespoons all-purpose flour
• 4 cups chicken or vegetable broth
• 2 cups corn (fresh or frozen)
• 1 cup skim milk
• 1 cup fat-free half and half (or just add more milk)
• green onions or parsley (for garnish)

Instructions

1. 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.
2. 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.
3. Sprinkle some of the bacon on top of each individual bowl. Garnish with fresh chopped green onion, chives, and/or shredded cheese!

Nutrition Information:

Yield:

6

Serving Size:

1/6th
Amount Per Serving: Calories: 393Total Fat: 10gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 94mgSodium: 515mgCarbohydrates: 41gFiber: 4gSugar: 9gProtein: 30g

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