Potato Corn Chowder
  • 45
  • 10
  • 300
  • 6

Potato Corn Chowder

  • 4 cups canned low sodium chicken broth
  • 3 stalks celery, chopped
  • 2 pounds russet potatoes (about 4 large potatoes), peeled and cut into small bite-size pieces
  • 1½ cups chopped onion
  • 1¾ cups frozen corn, thawed (may substitute fresh or canned, unsalted corn)
  • 1 (7-ounce) can diced green chilies, drained
  • 1 teaspoon dried thyme
  • 1 cup fat free milk
  • ¾ cup shredded, reduced fat Cheddar and Monterey Jack (Mexican blend) cheeses
  • Ground pepper to taste

Optional Toppings

  • Chopped fresh cilantro
  • Crushed chips
  • Light sour cream

  1. Add broth to a large saucepan and bring to a boil.
  2. When broth comes to a boil, add the vegetables and thyme. Cover and cook over medium-low heat for 20 minutes.
  3. Remove from heat and break up potatoes using a potato masher, or press against the side of the pot with a wooden spoon.
  4. Stir in milk, cheese, and pepper and cook over medium-high heat for a minute more or until very hot.
  5. Serve immediately with cilantro, crushed chips, and light sour cream as optional toppings.

Makes 6 servings - 2 cups per serving.


Calories: 300
Total Fat: 6 g 
Saturated Fat: 2.5 g
Trans Fat: 0 g
Cholesterol: 10 mg 
Sodium: 300 mg 
Total Carbohydrate: 51 g 
Dietary Fiber: 6 g
Protein: 12 g