Corn Chowder With Sausage
Leigh Beisch
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.
Print
- Yield: 6 servings (serving size: 1 cup)
Prep: 10 minutes; Cook: 22 minutes
Nutritional Information
| Calories per serving: | 188 |
|---|---|
| Fat per serving: | 6g |
| Saturated fat per serving: | 4g |
| Monounsaturated fat per serving: | 2g |
| Polyunsaturated fat per serving: | 1g |
| Protein per serving: | 11g |
| Carbohydrates per serving: | 23g |
| Fiber per serving: | 2g |
| Cholesterol per serving: | 28mg |
| Iron per serving: | 1mg |
| Sodium per serving: | 133mg |
| Calcium per serving: | 61mg |
Good to Know
You’ll love cozying up to a steamy bowl of this flavorful soup, which is low in sodium and features fiber- and nutrient-rich corn. Pureeing the potatoes creates a thick and creamy texture with no added fat, and low-fat chicken sausage and low-fat milk keep saturated fat and cholesterol to a minimum.This Recipe Is
Health
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