This rich and creamy chowder tastes like such a luxurious indulgence that you won’t believe that it only has 6 grams of fat, 10 mg of cholesterol and 180 calories per serving! The mix of cream-style corn and whole kernel corn provides a truly balanced texture. Use even more hot pepper sauce for an extra kick!
1 Tbsp. margarine
1 cup chopped onion
1 Tbsp. all-purpose flour
2 ½ cups fat-free reduced-sodium chicken broth
1 can (16 ounces) cream-style corn
1 cup frozen whole kernel corn
1 cup finely diced red bell pepper
½ tsp. hot pepper sauce
¾ cup (3 ounces) shredded sharp Cheddar cheese
Black pepper to taste
- Melt margarine in large saucepan over medium heat.
- Add onion; cook and stir 5 minutes.
- Sprinkle onion with flour; cook and stir 1 minute.
- Add chicken broth; bring to a boil, stirring frequently.
- Add cream-style corn, corn kernels, bell pepper and hot pepper sauce; bring to a simmer. Cover; simmer 15 minutes.
- Remove from heat; gradually stir in cheese until melted.
- Ladle into soup bowls; season to taste with black pepper.
Food Mingle Blog Alternatives and Substitutions:
- Black pepper is optional – you may want to use white pepper for a more appealing presentation.
- Light beer can replace some of the broth to produce a truly authentic Wisconsin chowder.
Yield: 6 servings
Adapted From: http://www.recipes.howstuffworks.com and “One Dish Recipes”