Nov
3
3
Corn chowder is one of my favorite soups. I love its versatility and the fact that you can load it up with bacon or ham or serve it meatless. It has several vegetables, is full of color and actually makes a great meal for those watching their weight. This version couldn’t get much simpler. Vegetables, some low sodium broth, skim milk and some low fat cheese for protein! Today was cold and blustery fall day, so this was a comforting lunch.
I found this corn and cheese chowder recipe on Sargento’s website. I didn’t change too much from their original. Theirs was even a little lighter than mine as they used water to steam the vegetables and I chose to substitute and increase that liquid with low sodium chicken broth. I used Yukon Gold potatoes and baby carrots, substituted Sargento’s low fat medium cheddar for their Chef Style shredded mild cheddar cheese. And finally I used 1% milk and Kosher salt. You’ll love how easy this and the color is really beautiful! First chop everything and get it ready, measure out your liquids. Wow the colors! Then combine the broth, carrots, celery, potatoes and salt and pepper. Simmer. Add in the corn and simmer a bit more, then the milk and most of the cheese. Now it’s just a matter of how long you want to cook it depending on how you like your veggies. Yum!
| Simple Corn Chowder |
|
Category: soup, appetizer, lunch
Author:
Prep: 10 mins
Cook: 45 mins
Total: 55 mins
Ingredients
- 1 cup low sodium chicken broth
- 2 cups peeled and diced Yukon Gold potatoes (about 5 medium)
- 1 cup sliced carrots (about 12 baby carrots)
- 1 cup chopped celery (3 stalks)
- 1 teaspoon Kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 cups frozen corn
- 1 cup (4 oz.) Sargento® reduced fat Mild Cheddar Cheese, divided
- 1 1/2 cups 1% milk
Instructions
- In large saucepan combine broth, potatoes, carrots, celery, salt and pepper. Cover and bring to a simmer for 10 minutes. Add corn and simmer for 5 minutes more. Stir in 2/3 cup cheese and milk. Raise heat to medium and cook until cheese is melted and chowder is heated through, stirring frequently. Reduce heat to simmer and allow to cook until vegetables are to your liking. Top with remaining cheese.
Sargento did compensate me for the time I dedicated to making this recipe and putting this post together for you, however my opinions on flavor and preparation are 100% mine. :)
I am definitely making this – and soon! It looks delicious.
Oh my gosh – this looks simple and delicious. This very well might be dinner tomorrow night…
Thanks for the recipe! My daughter loves corn chowder, and this sounds like a light, healthy alternative to the one I normally make. :0)
looks great bookmarked will make something similar with fish
A heartwarming soup! Maybe I’ll add crunchy bacon and croutons.Thank for your wonderful idea!
Soup is one thing I can actually make! This corn chowder looks fantastic — a recipe I will be testingon my family. Gorgeous photos (as usual) too!