Low Fat Corn Chowder Food

LOW-FAT CORN AND POTATO CHOWDER

Steps:

• Cook the bacon over medium heat until crispy in a large dutch oven or pot. Remove the bacon using a slotted spoon, but leave the drippings.
• Add the onion and saute for about 2-3 minutes or until translucent. Add the potatoes and the carrots to the pot followed by the cumin, salt, pepper, and the flour. Stir until everything is well-coated with the flour. Pour the broth in. Lower the heat and bring to a simmer. Let the vegetables simmer for about 15 minutes or until mostly cooked and slightly thickened. Stir in the corn and let cook for another 10 minutes. Stir in the milk and half and half and let cook for another 5-10 minutes until the vegetables are cooked and the soup is heated. Season with additional salt and pepper if desired.
• Sprinkle some of the bacon on top of each individual bowl. Garnish with fresh chopped green onion or parsler or shredded cheese!

SUMMER CORN CHOWDER

Steps:

• Heat olive oil and butter in a Dutch oven over low heat. Add onion; cook until tender, about 10 minutes. Sprinkle flour over onion; cook and stir until onion is coated, about 5 minutes.
• Stir vegetable broth and potatoes into the onion mixture; bring to a boil. Reduce heat to medium; cook partially covered until potatoes are tender, about 10 minutes. Add corn, red pepper, green pepper, half-and-half, ground black pepper, and salt. Reduce heat to low; cook and stir until corn is softened, about 8 minutes.

CREAMY VEGAN CORN CHOWDER

Steps:

• Heat oil in a large skillet over medium heat. Stir in onions and celery; cook until just slightly golden. Stir in carrots and garlic; cook until garlic is slightly golden.
• Meanwhile, bring water to a boil over high heat. Stir in bouillon, and reduce heat to medium. When bouillon cubes have dissolved, add corn and the vegetables from the skillet. Cook until vegetables are tender. Add water, if necessary. Reduce heat to low, and pour in 1 cup soy milk. Stir soup well, then stir in remaining 1 cup soy milk. Quickly whisk in flour. Stir in parsley, garlic powder, salt, and pepper. Cook, stirring constantly, until chowder thickens, about 15 to 20 minutes.

LOW-FAT CREAMY CORN CHOWDER

Steps:

• In large saucepan add water, onions, carrots, celery and pepper.
• Cover and cook on high heat until water comes to a boil.
• Reduce heat and simmer until vegetables are tender.
• Stir in corn, milk, and cheese and return soup to a boil.
• Reduce heat and simmer uncovered for 20 minutes.

LOW FAT CHICKEN CORN CHOWDER

Steps:

• Spray a dutch oven with butter-flavored cooking spray.
• Sauté chicken until all pink is gone.
• Remove from pan and set aside.
• Sauté onions until tender.
• Add potatoes and water.
• Cover and simmer 15-20 minutes or until potatoes are tender.
• Stir in remaining ingredients except cheese.
• Add cooked chicken.
• Cook over medium heat, stirring frequently until thoroughly heated.
• Portion chowder into bowls; top each portion with 1 Tsp cheese.

LOW FAT CORN CHOWDER

Steps:

• Saute celery , carrots, onion in olive oil until tender.
• Add frozen corn.
• Add flour to make roux.
• slowly add in chicken stock and milk.
• last add in cans of cream corn and seasonings.
• Let simmer so flavors may meld. 1/2 -1 hours.
• Enjoy.

LOW FAT CRAB AND CORN CHOWDER

Steps:

• Heat oil in a large stockpot over medium heat.
• Add onion and garlic and saute for a few minutes, stirring often.
• Add celery, carrot, potatoes and peppers and saute until slightly softened, about 5 minutes (NOTE: if potatoes stick, add a little more oil).
• If you prefer thicker chowder, add the flour now and stir constantly for 2 minutes until cooked
• Add corn, broth and milk and Bay leaf and bring to a simmer.
• Simmer over medium-low heat for about 20-25 minutes or until vegetables are softened.
• Gently stir in can of crabmeat and Old Bay seasoning.
• Salt, Pepper and butter to taste.

LOW-FAT CHICKEN CORN CHOWDER

Steps:

• In a large Dutch oven or stockpot, sauté onion in a small amount of the chicken broth over medium heat 5 minutes, or until onion is tender.
• To the Dutch oven, add remaining chicken broth, corn, chicken, cream of chicken soup, orzo, rosemary, basil, sugar, salt, and pepper.
• Bring to a boil and turn heat to low; simmer 10 minutes or until orzo is tender.
• In a small bowl, stir together milk and flour until smooth.
• Slowly add to pot and simmer 5 more minutes.

EASY AND LOW FAT CORN AND CHICKEN CHOWDER

Steps:

• In a medium saucepan combine corn, milk, chicken and onion flakes. Heat over low heat for 5 minutes, stirring occasionally.
• Stir in remaining ingredients and increase heat to medium-low. Cook 5 minutes or until soup begins to simmer. Simmer for an additional 5 minutes.

LOW-FAT SHRIMP CHOWDER

Steps:

• In a large saucepan, bring the potatoes, broth, celery, onions and red pepper to a boil. Reduce heat; cover and simmer for 13-15 minutes or until vegetables are tender. Stir in milk. Gently mash vegetables with a potato masher, leaving some chunks of potatoes., Combine flour and evaporated milk until smooth; gradually stir into potato mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the remaining ingredients. Return to a boil. Cook and stir for 2-3 minutes or until shrimp turn pink.

LOWFAT CREAMY POTATO CORN CHOWDER

Steps:

• In a large saucepan, stir together the corn, potato, onion, water, chicken bouillon, and black pepper.
• Bring to a boil; reduce heat. Cover and simmer 10 minutes or just until potatoes and corn are tender, stirring occasionally.
• Stir in the half cup of milk and continue to simmer.
• Meanwhile, in a small bowl, stir together dry milk and flour.
• Gradually stir in the 1/4 C of milk until smooth.
• Pour the milk and flour mixture into to corn, potato, and onion mixture.
• Cook and stir until thick and bubbly.
• Top with cheese and ham or bacon, if desired.

VIRTUALLY FAT FREE CORN CHOWDER

Steps:

• In a blender or food processor combine 1 cup (8 oz) of vegetable broth, 1 cup corn kernels, half the onions and half the potatoes; process into a coarse puree.
• Pour puree mixture into a large non-stick saucepan and bring to an almost boil over medium-high heat.
• Reduce heat to low and simmer, stirring occasionally 10 minutes.
• Mix in the leeks, red peppers, green peppers, sugar (or sugar substitute) cumin, thyme and curry powder.
• Add the remaining corn kernels, onions, and potatoes.
• Cover and cook 10 to 12 minutes, or until the potatoes are tender.
• Should a thinner consistency be desired simply add the additional 1/2 cup broth.
• Season to taste with salt and freshly ground black pepper.
• Enjoy!