Cooking at Home - Corn Chowder

Cooking - Home Food Fish Vegetable Fruit Meat - iStocck
Published Wednesday, December 27, 2017

Using low-fat milk instead of cream lowers the saturated fat content in this hearty dish.


1 Tbsp vegetable oil

2 Tbsp celery, finely diced

2 Tbsp onion, finely diced

2 Tbsp green pepper, finely diced

1 package (10 oz) frozen whole kernel corn

1 cup raw potatoes, peeled, diced, and 1/2-inch

2 Tbsp fresh parsley, chopped

1 cup water

1/4 tsp salt

black pepper to taste

1/4 tsp paprika

2 Tbsp flour

2 cups milk, fat-free or low-fat (1%)


1. Heat oil in medium saucepan.

2. Add celery, onion, and green pepper and sautA(c) for 2 minutes.

3. Add corn, potatoes, water, salt, pepper, and paprika. Bring to a boil; reduce heat to medium; and cook, covered, about 10 minutes or until potatoes are tender.

4. Pour 1/2 cup of milk into a jar with tight-fitting lid. Add flour and shake vigorously.

5. Add gradually to cooked vegetables and add remaining milk.

6. Cook, stirring constantly, until mixture comes to a boil and thickens. Serve garnished with chopped fresh parsley.

Yield: 4 servings

Serving size: 1 cup

Each serving provides:

Calories: 186

Total fat: 5 g

Saturated fat: 1 g

Cholesterol: 5 mg

Sodium: 205 mg

Fiber: 4 g

Protein: 7 g

Carbohydrate: 31 g

Potassium: 455 mg may earn an affiliate commission if you purchase products or services through links in an article. Prices, when displayed, are accurate at the time of publication but may change over time. Commissions do not influence editorial independence.