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.

–

Save & Share

Servings 5

false

( 6 ) Ratings

6 Ratings

5 Stars 25%

4 Stars 25%

3 Stars

2 Stars 12%

1 Stars 25%

Member Reviews ( 1 )

0e2d03e5-851e-40cf-833f-41e7c0ad5639

ingredients 15
Prep Time 35 min
Total Time 35 min

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® Valley Fresh 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) Yoplait® 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

More stores

See all sales

Weekly specials and coupons may include store name, location, name of the offer, an image, value of the discount, and sale end date. We cannot guarantee that all data will be accurate at all times. You assume the responsibility to review the offers carefully on how you may use and redeem the coupons and other promotions. Please check with the merchant to verify price and availability of the product. Promotions are subject to termination or change at any time.

Directions

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

toggle

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.

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:

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

Write a Review

jmaes382

report Posted Oct. 30, 2011 9:22 PM

I thought this was a great recipe. It was easy to make and the chowder is nice and hearty. It makes more than 5 servings! The only thing I would add is more salt and pepper.