Low-Fat Version Cajun Corn Chowder
Ingredients
- 4 cups slightly diluted chicken stock ⓘ
- 4 cups diced potatoes ⓘ
- 4 peeled whole potatoes
- 1 tablespoon margarine ⓘ
- 1 cup chopped onion ⓘ
- 1 cup chopped bell pepper ⓘ
- 1 cup chopped celery ⓘ
- 4 green onions, minced ⓘ
- 2 teaspoons chopped garlic ⓘ
- 3 tablespoons cajun spices ⓘ
- 12 cup white wine
- 12 gallon 2% low-fat milk ⓘ
- 4 cups thawed frozen corn ⓘ
Instructions
- Simmer diced potatoes in diluted chicken stock until the potatoes start to become fork tender.
- Melt margarine in a saute pan then, over high heat, add chopped onion, peppers, celery, garlic and green onions.
- Saute five mintues, then turn heat to medium.
- Add Cajun spices and saute until onions become translucent.
- If veggies start to burn, reduce heat.
- Add white wine and bring to a boil.
- Add saute mixture to the potatoes and chicken stock.
- Boil whole potatoes until very tender.
- Puree in a food processor with 1/2 cup of the milk.
- Add to the stock.
- Bring to a simmer, then add corn and remainder of the milk.
- Simmer for 30 minutes, stirring frequently.
- Cool and refrigerate overnight.
- Garnish with turkey bacon bits.
Nutrition & Diet Analysis (per serving)
634
kcal
32% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).