Corn Chowder With Sausage

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

Yield:

6 servings (serving size: 1 cup)

Recipe Time

Prep: 10 Minutes
Cook: 22 Minutes

Nutritional 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

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

Preparation

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.

Note:

Martha Condra,

December 2005
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