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.

Martha Condra


Credit: Leigh Beisch; Styling: Sara Slavin

Recipe Summary test

10 mins
22 mins
32 mins
6 servings (serving size: 1 cup)


Ingredient Checklist


Instructions Checklist
  • 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.

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

Nutrition Facts

188 calories; fat 6g; saturated fat 4g; mono fat 2g; poly fat 1g; protein 11g; carbohydrates 23g; fiber 2g; cholesterol 28mg; iron 1mg; sodium 133mg; calcium 61mg.