ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Corn Chowder With Sausage

Photo: Leigh Beisch; Styling: Sara Slavin

Prep time 10 mins
Cook time 22 mins
Yield

6 servings (serving size: 1 cup)

This easy corn chowder recipe uses frozen whole-kernel corn and gets extra heartiness from  low-fat chicken sausage.

Ingredients

  • 1 tablespoon butter
  • 1/2 cup finely chopped onion
  • 2 cups cubed peeled Yukon gold potato
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 2 cups fat-free, less-sodium chicken broth
  • 1 cup water
  • 2 cups frozen whole-kernel corn, thawed
  • 1/2 package (about 6 ounces) spicy low-fat chicken sausage, sliced
  • 1/2 cup 2% reduced-fat milk
  • 1/4 cup reduced-fat shredded cheddar cheese
  • 2 tablespoons chopped fresh flat-leaf parsley

Nutrition Information

  • calories 188
  • fat 6 g
  • satfat 4 g
  • monofat 2 g
  • polyfat 1 g
  • protein 11 g
  • carbohydrate 23 g
  • fiber 2 g
  • cholesterol 28 mg
  • iron 1 mg
  • sodium 133 mg
  • calcium 61 mg

How to Make It

  1. Melt butter in a large saucepan over medium heat. Add onion; cook 2 1/2 minutes or until soft. Stir in potato and next 5 ingredients (through corn); bring to a boil. Reduce heat; simmer 15 minutes or until potato is soft. Remove 2 cups, purée, and return to pan.

  2. Stir in sausage and milk over low heat; cook until thick (about 5 minutes). Remove from heat. Garnish with cheese and parsley.