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.
My Private Note
Units: US | Metric
- 1Sauté 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.
- 2Add your potatoes and enough water to just cover them.
- 3Cover the pot until the water boils.
- 4Take off the cover and boil until potatoes are soft (test by pressing one with the back of a fork).
- 5Be careful to watch the water, keep the potatoes covered, but only just.
- 6When the potatoes are soft add the soup and creamed corn.
- 7Bring back to a boil.
- 8Simmer until ready to serve (if too watery simmer until desired thickens is achieved, if too thick add a splash of skim milk).
- 9Add salt and pepper to taste.
- 10Makes 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: