Potato-Corn Chowder

Yield: 5 servings (serving size: 1 1/2 cups)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 224
  • Fat: 3.1g
  • Saturated fat: 1.2g
  • Protein: 11.2g
  • Carbohydrate: 40.8g
  • Cholesterol: 8mg
  • Iron: 1.3mg
  • Sodium: 756mg
  • Calories from fat: 12%
  • Fiber: 3.6g
  • Calcium: 148mg


  • Cooking spray
  • 3/4 cup chopped green bell pepper
  • 1/3 cup chopped onion
  • 2 3/4 cups fat-free, less-sodium chicken broth
  • 2 cups chopped red potato
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup cornstarch
  • 2 1/4 cups 1% milk
  • 2 1/4 cups frozen whole-kernel corn
  • 1 (2-ounce) jar diced pimiento, drained
  • 4 slices 40%-less-fat bacon (such as Gwaltney's), cooked and crumbled


  1. Coat a medium saucepan with cooking spray; place over medium-high heat until hot. Add chopped green pepper and onion; sauté 5 minutes or until tender. Stir in broth and next 3 ingredients. Bring to a boil; reduce heat, and simmer, uncovered, 6 to 8 minutes or until potato is tender.
  2. Combine cornstarch and milk, stirring until smooth; gradually add to potato mixture, stirring constantly. Stir in corn and diced pimiento; bring to a boil over medium heat, stirring constantly. Cook, stirring constantly, 1 minute or until mixture is thickened. Sprinkle each serving evenly with bacon crumbles. Serve immediately.
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