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Southwest Potato Corn Chowder

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 5
 

Ingredients

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

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 In 3-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 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 3-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 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
320
(
Calories from Fat
60),
% Daily Value
Total Fat
6g
6%
(Saturated Fat
2 1/2g,
2 1/2%
Trans Fat
0g
0%
),
Cholesterol
20mg
20%;
Sodium
1040mg
1040%;
Total Carbohydrate
48g
48%
(Dietary Fiber
5g
5%
  Sugars
10g
10%
),
Protein
18g
18%
;
% Daily Value*:
Vitamin A
20%;
Vitamin C
30%;
Calcium
35%;
Iron
20%;
Exchanges:
2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 1/2 Low-Fat Milk; 0 Milk; 2 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choices:
3
*Percent Daily Values are based on a 2,000 calorie diet.