Low-Fat Corn Chowder

1. 1

   Saute 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.

2. 2

   Add your potatoes and enough water to just cover them.

3. 3

   Cover the pot until the water boils.

4. 4

   Take off the cover and boil until potatoes are soft (test by pressing one with the back of a fork).

5. 5

   Be careful to watch the water, keep the potatoes covered, but only just.

6. 6

   When the potatoes are soft add the soup and creamed corn.

7. 7

   Bring back to a boil.

8. 8

   Simmer until ready to serve (if too watery simmer until desired thickens is achieved, if too thick add a splash of skim milk).

9. 9

   Add salt and pepper to taste.

10. 10

    Makes a complete meal if served with some buttered bread.

No additional tips available.