Low-Fat Version Cajun Corn Chowder

Submitted by whyamiawake

"This is a recipe I got from someone I worked with many years ago. It was always wonderful! The recipe I have calls for Cajun Gunpowder (which you can find online), but this system doesn't recognize the name and won't let me add it."

 

• Ready In: 24hrs 45mins
• Ingredients: 14
• Serves: 12

ingredients

• 946.36 ml slightly diluted chicken stock
• 946.36 ml diced potatoes
• 4 peeled whole potatoes
• 14.79 ml margarine
• 236.59 ml chopped onion
• 236.59 ml chopped bell pepper
• 236.59 ml chopped celery
• 4 green onions, minced
• 9.85 ml chopped garlic
• 44.37 ml cajun spices
• 118.29 ml white wine
• 1892.5 ml 2% low-fat milk
• 946.36 ml thawed frozen corn
• turkey bacon

directions

1. Simmer diced potatoes in diluted chicken stock until the potatoes start to become fork tender.
2. Melt margarine in a saute pan then, over high heat, add chopped onion, peppers, celery, garlic and green onions.
3. Saute five mintues, then turn heat to medium.
4. Add Cajun spices and saute until onions become translucent. If veggies start to burn, reduce heat.
5. Add white wine and bring to a boil.
6. Add saute mixture to the potatoes and chicken stock.
7. Boil whole potatoes until very tender. Puree in a food processor with 1/2 cup of the milk.
8. Add to the stock.
9. Bring to a simmer, then add corn and remainder of the milk.
10. Simmer for 30 minutes, stirring frequently.
11. Cool and refrigerate overnight.
12. Garnish with turkey bacon bits.