Best 4 Low Fat Corn Chowder Recipes

LOW FAT CRAB AND CORN CHOWDER

Steps:

• Heat oil in a large stockpot over medium heat.
• Add onion and garlic and saute for a few minutes, stirring often.
• Add celery, carrot, potatoes and peppers and saute until slightly softened, about 5 minutes (NOTE: if potatoes stick, add a little more oil).
• If you prefer thicker chowder, add the flour now and stir constantly for 2 minutes until cooked
• Add corn, broth and milk and Bay leaf and bring to a simmer.
• Simmer over medium-low heat for about 20-25 minutes or until vegetables are softened.
• Gently stir in can of crabmeat and Old Bay seasoning.
• Salt, Pepper and butter to taste.

LOW FAT CORN CHOWDER

Steps:

• Saute celery , carrots, onion in olive oil until tender.
• Add frozen corn.
• Add flour to make roux.
• slowly add in chicken stock and milk.
• last add in cans of cream corn and seasonings.
• Let simmer so flavors may meld. 1/2 -1 hours.
• Enjoy.

LOW-FAT CHICKEN CORN CHOWDER

Steps:

• In a large Dutch oven or stockpot, sauté onion in a small amount of the chicken broth over medium heat 5 minutes, or until onion is tender.
• To the Dutch oven, add remaining chicken broth, corn, chicken, cream of chicken soup, orzo, rosemary, basil, sugar, salt, and pepper.
• Bring to a boil and turn heat to low; simmer 10 minutes or until orzo is tender.
• In a small bowl, stir together milk and flour until smooth.
• Slowly add to pot and simmer 5 more minutes.

LOW FAT CHICKEN CORN CHOWDER

Steps:

• Spray a dutch oven with butter-flavored cooking spray.
• Sauté chicken until all pink is gone.
• Remove from pan and set aside.
• Sauté onions until tender.
• Add potatoes and water.
• Cover and simmer 15-20 minutes or until potatoes are tender.
• Stir in remaining ingredients except cheese.
• Add cooked chicken.
• Cook over medium heat, stirring frequently until thoroughly heated.
• Portion chowder into bowls; top each portion with 1 Tsp cheese.