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.

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.

Recipe Is:

How to Make It

Step 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.

Step 2

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

You May Like