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    You are in: Home / Recipes / Low-Fat Corn Chowder Recipe
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    Low-Fat Corn Chowder

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    15 mins

    30 mins

    Mirdreams's Note:

    A family favorite this corn chowder is an adaptation of a recipe I found in a church cookbook as a child. The fat content has been lowered and it is simpler to make. There are never any left-overs when I make this.

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    Units: US | Metric


    1. 1
      Sauté the kielbasa and onions in the olive oil at the bottom of a soup pot (cast iron Dutch ovens work well for this but any large soup pot will do) until the onions are transpartent.
    2. 2
      Add your potatoes and enough water to just cover them.
    3. 3
      Cover the pot until the water boils.
    4. 4
      Take off the cover and boil until potatoes are soft (test by pressing one with the back of a fork).
    5. 5
      Be careful to watch the water, keep the potatoes covered, but only just.
    6. 6
      When the potatoes are soft add the soup and creamed corn.
    7. 7
      Bring back to a boil.
    8. 8
      Simmer until ready to serve (if too watery simmer until desired thickens is achieved, if too thick add a splash of skim milk).
    9. 9
      Add salt and pepper to taste.
    10. 10
      Makes a complete meal if served with some buttered bread.

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    Nutritional Facts for Low-Fat Corn Chowder

    Serving Size: 1 (347 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 344.9
    Calories from Fat 41
    Total Fat 4.6 g
    Saturated Fat 0.9 g
    Cholesterol 5.5 mg
    Sodium 856.6 mg
    Total Carbohydrate 73.6 g
    Dietary Fiber 7.4 g
    Sugars 9.1 g
    Protein 8.1 g

    The following items or measurements are not included:

    turkey kielbasa

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