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Southwest Potato Corn Chowder (Cooking for Two)

This creamy hearty chowder is so delicious, you won’t believe it is made with fat-free yogurt and reduced-fat Cheddar cheese.

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  • prep time 35 min
  • total time 35 min
  • ingredients 15
  • servings 2
 

Ingredients

3
unpeeled medium red potatoes (3/4 lb), cut into 1/2-inch cubes
1 1/2
cups Progresso® chicken broth (from 32-oz carton)
3/4
teaspoon sugar
1/4
teaspoon garlic salt
1/8
teaspoon pepper
Pinch ground red pepper (cayenne)
3/4
cup Green Giant™ Steamers™ Niblets® frozen corn
2
tablespoons chopped roasted red bell pepper (from a jar), well drained
2
tablespoons all-purpose flour
1/2
cup milk
1/2
cup shredded reduced-fat sharp Cheddar cheese (2 oz)
1/3
cup Greek Fat Free plain yogurt (from a 6-oz container)
2
tablespoons chopped fresh cilantro
2
medium green onions, finely chopped (2 tablespoons)
2
slices bacon, crisply cooked and crumbled

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 In 2-quart saucepan, place potatoes. Add water just to cover. Heat to boiling; reduce heat to low. Cover and boil gently (simmer) about 15 minutes or until potatoes are fork-tender. Drain. Reserve 1/2 cup potatoes; return remaining potatoes to saucepan. In small bowl, mash reserved potatoes with fork.
  • 2 Stir reserved mashed potatoes back into remaining potatoes in saucepan, along with broth, sugar, garlic salt, pepper, ground red pepper, corn and roasted red bell pepper. Cook over medium heat 5 minutes, stirring occasionally.
  • 3 In small bowl, stir flour into milk with whisk until well mixed; stir into potato mixture. Cook over medium heat, stirring frequently, until mixture thickens and boils. Stir in cheese until melted. Remove from heat; stir in yogurt, cilantro and green onions. Serve topped with bacon and, if desired, additional green onions.
  • 1 In 2-quart saucepan, place potatoes. Add water just to cover. Heat to boiling; reduce heat to low. Cover and boil gently (simmer) about 15 minutes or until potatoes are fork-tender. Drain. Reserve 1/2 cup potatoes; return remaining potatoes to saucepan. In small bowl, mash reserved potatoes with fork.
  • 2 Stir reserved mashed potatoes back into remaining potatoes in saucepan, along with broth, sugar, garlic salt, pepper, ground red pepper, corn and roasted red bell pepper. Cook over medium heat 5 minutes, stirring occasionally.
  • 3 In small bowl, stir flour into milk with whisk until well mixed; stir into potato mixture. Cook over medium heat, stirring frequently, until mixture thickens and boils. Stir in cheese until melted. Remove from heat; stir in yogurt, cilantro and green onions. Serve topped with bacon and, if desired, additional green onions.

EXPERT TIPS

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Expert Tips

For a healthier topping to use instead of the bacon, top off bowls of steaming chowder with seasoned croutons or fish-shaped crackers.

You can substitute fresh red bell pepper instead of the roasted red bell pepper.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
470
(
Calories from Fat
70),
% Daily Value
Total Fat
7g
7%
(Saturated Fat
3g,
3%
Trans Fat
0g
0%
),
Cholesterol
30mg
30%;
Sodium
1370mg
1370%;
Total Carbohydrate
67g
67%
(Dietary Fiber
6g
6%
  Sugars
20g
20%
),
Protein
35g
35%
;
% Daily Value*:
Vitamin A
30%;
Vitamin C
20%;
Calcium
70%;
Iron
20%;
Exchanges:
3 1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 3 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choices:
4 1/2
*Percent Daily Values are based on a 2,000 calorie diet.