Soup

lower fat corn and kielbasa chowder is for Soup.

lower fat corn and kielbasa chowder takes several minutes to prepare.

lower fat corn and kielbasa chowder takes several minutes to cook.

lower fat corn and kielbasa chowder makes 4 servings.

The ingredients for lower fat corn and kielbasa chowder are:

8 ounces turkey kielbasa, halved lengthwise, halved again, and chopped
1 onions, finely chopped
1 tablespoon butter
One 14.5-ounce can low sodium, low fat chicken broth
1 russet potato(about 12 ounces), peeled and cut into 1/2-inch cubes
1 can Carnation evaporated skim milk
One 1-pound bag frozen corn, thawed
2 1/2 tbsp stonewall kitchen chicken & pork seasoning

Here is how you make lower fat corn and kielbasa chowder:

Heat a deep skillet or a wide 4- to 6-quart pot over medium-high heat. Add the kielbasa and cook, stirring, until lightly browned, about 6 minutes. Transfer to a plate.Add the onions and butter and seasoning to the pan and cook over medium heat, stirring occasionally, until golden, about 6 minutes. Add the broth and potato and bring to a boil. Reduce the heat, cover with a lid and simmer until the potato is tender, about 10 minutes. Add the evaporated milk and corn and cook, stirring, until heated through.Using a blender or food processor, puree 1 cup chowder until smooth. Stir the puree back into the chowder along with the browned kielbasa and season to taste with salt and pepper as needed.Serving Size: 4 servingsNumber of Servings: 4Recipe submitted by SparkPeople user TWOBAREFEET.

The nutritional information for lower fat corn and kielbasa chowder is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 299.2

• Total Fat: 8.0 g
• Cholesterol: 38.1 mg
• Sodium: 602.2 mg
• Total Carbs: 41.1 g
• Dietary Fiber: 2.8 g
• Protein: 19.7 g