This yummy corn chowder is made without heavy cream, so your waistline will thank you. And unlike canned corn chowder, you control the sodium! However, healthy does not mean tasteless. Made with Colby Jack and cream cheese, this soup is plenty hearty, and perfect to make on a cold day. And best of all, it's quick and easy.
Ingredients:
- 1 can of creamed corn
- 1 large Russet potato--sliced
- 1 large brown onion--diced
- 1 red bell pepper--diced
- 1 bunch of green onion--chopped
- 1/4 cup of flour
- 1 cup of skim milk
- 2 tablespoons of low fat cream cheese
- 3 or 4 slices of Colby Jack cheese
- 1 tablespoon of oil
- Salt
- Pepper
- Red pepper flakes
Weapons of Choice:
- 1 soup pot
- 1 medium sauce pan
- 1 long-handled spoon
- Potato masher
- Vegetable strainer
Directions:
Add potato and red bell pepper to medium pan of water. Boil until potatoes soften. Remove from heat and set aside.
On medium heat, add oil and onion to soup pot and saute' until onions soften. Add about half of the milk and stir. Slowly add flour (just a little at a time) until mixture is completely smooth, and free of lumps. Add the rest of the skim milk to the onion/flour mixture.
Add creamed corn and green onions and stir. Fill the empty corn can with water and add to pot. Stir well.
Drain potato and red bell pepper through strainer. Return to pot and mash well. Add mashed potato/bell pepper mixture to soup pot and stir well.
Lastly, add Colby Jack cheese to soup and stir until completely melted through. Add cream cheese and stir until completely dissolved in soup. Add a dash of salt, pepper, and red pepper flakes to taste.
