Appetizers / Soups / Salads

low cal potato-corn chowder takes 30 minutes to prepare.

low cal potato-corn chowder takes 30 minutes to cook.

low cal potato-corn chowder makes 10 servings.

The ingredients for low cal potato-corn chowder are:

3 strips of bacon, chopped
few stalks of celery, chopped
few carrots, chopped
1 onion, chopped
2 cloves garlic, minced
2 whole, dried bay leaves
8 potatoes, chopped
5 cups home-made chicken stock
1 can creamed corn
2 cups frozen corn
water
.5 cups milk
dash paprika
salt and pepper

Here is how you make low cal potato-corn chowder:

1. put bacon in soup pot big enough for all ingredients and start cooking, once enough fat has been given off to coat bottom of pan put in celery, carrots and onion. allow to cook for a few minutes on medium heat, stirring occasionally, then add garlic and cook for another minute or so. 2. add potatoes, bay leaves and chicken stock, crank up the heat and get the soup simmering. potatoes should be covered by liquid, if not add enough water so everything is under liquid. allow to cook for about 10 minutes. add the creamed corn and paprika and cook another 5 minutes. check potatoes for done-ness. 3. when potatoes are cooked through add frozen corn and milk. allow to simmer for a few more minutes then add salt and pepper to taste. sprinkle with a little shredded cheese before serving. makes about 10 bowls of soup.Number of Servings: 10Recipe submitted by SparkPeople user VBALLER101.

The nutritional information for low cal potato-corn chowder is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 264.1

• Total Fat: 3.5 g
• Cholesterol: 6.2 mg
• Sodium: 343.2 mg
• Total Carbs: 50.8 g
• Dietary Fiber: 6.2 g
• Protein: 9.6 g