Lowfat Creamy Potato Corn Chowder Recipes

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LOW-FAT CORN AND POTATO CHOWDER



Low-Fat Corn and Potato Chowder image

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

Provided by Stephanie

Categories     Soups

Time 55m

Number Of Ingredients 13

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 salt
1/2 teaspoon black pepper
2 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)

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!

Nutrition Facts : Calories 215 calories, Fat 2 grams fat, ServingSize 1/6th

QUICK POTATO CORN CHOWDER



Quick Potato Corn Chowder image

This corn chowder recipe is the perfect starter, or even a meal in itself. It works in every season, so enjoy it year 'round. My family loves this potato corn chowder. -Lucia Johnson, Massena, New York

Provided by Taste of Home

Categories     Dinner     Lunch

Time 30m

Yield 8 servings (2 quarts).

Number Of Ingredients 10

1 medium onion, chopped
1 tablespoon olive oil
2 cans (14-1/2 ounces each) chicken broth
3 large Yukon Gold potatoes, peeled and cubed
1 can (15-1/4 ounces) whole kernel corn, drained
1 cup 2% milk, divided
1/2 teaspoon salt
1/2 teaspoon pepper
1/3 cup all-purpose flour
Minced fresh parsley, optional

Steps:

  • In a large saucepan, cook and stir onion in oil over medium heat until tender. Add broth and potatoes; bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender., Stir in the corn, 1/2 cup milk, salt and pepper. In a small bowl, whisk flour and remaining milk until smooth. Stir into soup; return to a boil. Cook and stir for 2-3 minutes or until thickened. Sprinkle with parsley if desired.

Nutrition Facts : Calories 176 calories, Fat 3g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 759mg sodium, Carbohydrate 31g carbohydrate (7g sugars, Fiber 3g fiber), Protein 5g protein.

LOW-FAT CREAMY CORN CHOWDER



Low-Fat Creamy Corn Chowder image

You can use skim milk instead of powdered in this recipe. Just sub 3 cups of milk for powdered milk and 3 cups water.

Provided by Nyteglori

Categories     Chowders

Time 50m

Yield 8 serving(s)

Number Of Ingredients 9

4 cups water
1 cup onion, chopped
2 cups carrots, sliced
2 cups celery, sliced
1/2 teaspoon white pepper
1 (15 ounce) can whole kernel corn, undrained
1 (15 ounce) can cream-style corn
1 cup powdered milk
8 ounces low-fat cheddar cheese, grated

Steps:

  • In large saucepan add water, onions, carrots, celery and pepper.
  • Cover and cook on high heat until water comes to a boil.
  • Reduce heat and simmer until vegetables are tender.
  • Stir in corn, milk, and cheese and return soup to a boil.
  • Reduce heat and simmer uncovered for 20 minutes.

Nutrition Facts : Calories 237.2, Fat 7.2, SaturatedFat 4.1, Cholesterol 21.5, Sodium 610.2, Carbohydrate 32.4, Fiber 3.4, Sugar 12.2, Protein 14.2

LOWFAT CREAMY POTATO CORN CHOWDER



Lowfat Creamy Potato Corn Chowder image

While reading through some soup recipes online one day, I came across this one and realized that I actually had all the ingredients on hand. Since the weather outside was awful, I whipped up a batch, hoping to thaw out my roommate when she got home from class. She loved it and so has everyone else I've made it for. It never seemed to me that there was enough water to cook the potatoes, corn, and onion, but trust me, there is! Great with bacon or ham, and some cheddar cheese if desired.

Provided by Clarkgirl83

Categories     Chowders

Time 30m

Yield 2-3 serving(s)

Number Of Ingredients 10

10 ounces frozen corn
1 cup cubed peeled potato
1/2 cup onion, chopped
1/3 cup water
3 chicken bouillon cubes, crushed
1/8 teaspoon black pepper
1 1/2 cups milk, plus
1/4 cup milk
2 tablespoons dry milk
2 tablespoons flour

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.

Nutrition Facts : Calories 419, Fat 12, SaturatedFat 6.6, Cholesterol 38.1, Sodium 1259.2, Carbohydrate 66.7, Fiber 5.9, Sugar 6.3, Protein 17

CORN AND POTATO CHOWDER



Corn and Potato Chowder image

Provided by Food Network

Categories     main-dish

Yield Feeds 6 to 8

Number Of Ingredients 15

1 tablespoon butter
1/4 pound bacon, diced
1 cup chopped onion
3/4 cup chopped green pepper
Kosher salt and black pepper
1 tablespoon minced garlic
2 tablespoons flour
4 cups chicken broth or stock
4 cups peeled, finely diced all-purpose potato
1 1/2 cups shredded carrot
2 cups fresh or frozen corn kernels
1 cup half-and-half
1/2 teaspoon dried thyme
Pinch of cayenne pepper
2 tablespoons chopped fresh Italian parsley

Steps:

  • Sling the butter into a soup kettle and melt over medium-high heat. Add the bacon and cook till crisp. Scoop out the bacon and drain on paper towels. Save for later--don't nibble too much.
  • Pour off all but 1/4 cup of fat from the pot. Toss in the onions and peppers, seasoning them with a pinch of salt and pepper. Cook till soft and then throw in the garlic, cooking it all for 1 minute more. Sprinkle on the flour and mix into the veggies. Dump in the broth and potatoes. Cover the pot and bring to a boil; then lower the heat and simmer for 10 to 12 minutes, or till the potatoes are tender. Add the shredded carrots and corn. Cover and simmer everything 5 to 6 minutes longer to blend the flavors.
  • Stir in the half-and-half. Season with the thyme, cayenne, some more salt, and lots of freshly ground black pepper to taste. Sprinkle with parsley and the bacon bits you've been saving. Give it one last stir, and ladle it up piping hot.

LOW FAT CORN CHOWDER



Low Fat Corn Chowder image

Corn chowder is one of my favorite soups. Unfortunately is usually comes with a fat content. I found a recipe on recipezaar and adapted it. I have gotten many compliments for its creamy texture and peppery zing. I hope you enjoy.

Provided by Bobbie537

Categories     Chowders

Time 50m

Yield 6 serving(s)

Number Of Ingredients 11

2 cups celery, chopped
2 cups carrots, chopped
1 large onion, chopped
2 tablespoons olive oil
1 (16 ounce) bag frozen corn
2 (15 1/2 ounce) cans cream-style corn
2 cups low sodium chicken broth
2 cups 1% low-fat milk
bells seasoning, to taste
pepper, to taste
1 tablespoon all-purpose flour

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.

CREAMY CORN CHOWDER



Creamy Corn Chowder image

Bacon and corn star in this creamy chowder, perfect for a chilly day to warm the hearts of your loved ones.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h10m

Yield 5

Number Of Ingredients 18

4 slices thick-cut bacon
1/4 cup butter
1 large onion, finely chopped (1 cup)
1 medium stalk celery, finely chopped (1/2 cup)
1 small carrot, finely chopped (1/3 cup)
2 cloves garlic, finely chopped
3 tablespoons all-purpose flour
2 1/2 cups chicken broth
1/2 cup dry white wine or chicken broth
3 cups frozen extra-sweet whole kernel corn (from 1-lb bag)
2 medium potatoes (Yukon Gold or other medium-starch potato), each cut into 8 chunks
3 cups half-and-half
1 teaspoon chopped fresh thyme leaves or 1/2 teaspoon dried thyme leaves
1 teaspoon salt or to taste
Freshly ground pepper, if desired
1 dried bay leaf
Dash of ground nutmeg
Chopped fresh parsley, if desired

Steps:

  • In 4-quart Dutch oven, cook bacon over medium heat 7 to 10 minutes, turning once, until crisp. Drain on paper towels; leave bacon drippings in pan. When cool, crumble bacon and set aside.
  • In same pan, cook butter, onion, carrot, celery and garlic over medium heat 10 to 12 minutes, stirring constantly, until vegetables soften but do not brown.
  • Sprinkle flour over vegetables and stir well with wire whisk to incorporate. Cook about 2 minutes. Stirring constantly, slowly add broth and wine (make sure to scrape bottom of pan as flour tends to stick). Stir in corn, potatoes, half-and-half, thyme, salt, pepper if desired, bay leaf and nutmeg. Heat soup to a gentle simmer. Cook 15 minutes, stirring occasionally, until potatoes are tender. (Corn can be naturally salty depending on the season, so make sure to taste before adding extra salt.) Remove bay leaf.
  • Garnish with parsley if desired, and crumbled bacon.

Nutrition Facts : Calories 490, Carbohydrate 43 g, Cholesterol 85 mg, Fat 4, Fiber 5 g, Protein 13 g, SaturatedFat 16 g, ServingSize 1 Serving, Sodium 1230 mg, Sugar 11 g, TransFat 1 g

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