Lowfat Creamy Potato Corn Chowder Recipe

Name: Lowfat Creamy Potato Corn Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 10 ounces frozen corn; 1 cup cubed peeled potato; 1/2 cup onion, chopped; 1/3 cup water; 3 chicken bouillon cubes, crushed; 1/8 teaspoon black pepper; 1 1/2 cups milk, plus; 1/4 cup milk; 2 tablespoons dry milk; 2 tablespoons flour

Servings: persons

10 ounces frozen corn
1 cup cubed peeled potato
1/2 cup onion, chopped
1/3 cup water
3 chicken bouillon cubes, crushed
1/8 teaspoon black pepper
1 1/2 cups milk, plus
1/4 cup milk
2 tablespoons dry milk
2 tablespoons flour

1
In a large saucepan, stir together the corn, potato, onion, water, chicken bouillon, and black pepper.
2
Bring to a boil; reduce heat. Cover and simmer 10 minutes or just until potatoes and corn are tender, stirring occasionally.
3
Stir in the half cup of milk and continue to simmer.
4
Meanwhile, in a small bowl, stir together dry milk and flour.
5
Gradually stir in the 1/4 C of milk until smooth.
6
Pour the milk and flour mixture into to corn, potato, and onion mixture.
7
Cook and stir until thick and bubbly.
8
Top with cheese and ham or bacon, if desired.

340

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 10 ounces frozen corn, 1 cup cubed peeled potato, 1/2 cup onion, chopped, 1/3 cup water, and more.

Yes, Lowfat Creamy Potato Corn Chowder falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Lowfat Creamy Potato Corn Chowder

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