Midwest Corn Chowder
This corn chowder is made healthy by using fat-free milk. It's a great side dish for grilled meats or chicken.
Ingredients
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1 10-ounce package frozen whole kernel corn
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1/2 cup cubed, peeled potato (1/2 medium)
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1/2 cup chopped onion (1 medium)
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1/3 cup water
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1 teaspoon instant chicken bouillon granules
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1/8 teaspoon white or black pepper
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1-1/2 cups fat-free milk
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2 tablespoons non-fat dry milk powder
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2 tablespoons all-purpose flour
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1/4 cup fat-free milk
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1 tablespoon cooked bacon pieces
Directions
1.
In a large saucepan, stir together corn, potato, onion, water, chicken bouillon granules, and pepper. Bring to boiling; reduce heat. Cover and simmer about 10 minutes or just until the corn and potatoes are tender, stirring occasionally. Stir in the 1-1/2 cups milk.
2.
In a small bowl, stir together dry milk powder and flour. Gradually stir in the 1/4 cup milk until mixture is smooth. Stir milk-flour mixture into corn mixture in saucepan. Cook and stir until mixture is thickened and bubbly. Cook and stir for 1 minute more. To serve, ladle into soup bowls. Sprinkle with bacon pieces. Makes 4 side-dish servings.
Nutrition information
Calories 158, Total Fat 1 g, Saturated Fat 0 g, Cholesterol 4 mg, Sodium 373 mg, Carbohydrate 31 g, Fiber 2 g, Protein 8 g. Daily Values: Vitamin A 4%, Vitamin C 16%, Calcium 19%, Iron 4%.
Percent Daily Values are based on a 2,000 calorie diet
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Creamy Corn Chowder
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