Potato and Corn Chowder

Um, hi. It’s November. As in I won’t run screaming logging into Facebook for much longer because the election is over next week. As in Thanksgiving is in 3ish weeks. As in 53 days until Christmas.

But most importantly…we gain an hour of sleep this weekend!

If you didn’t know that, you’re welcome. If you did know that, isn’t it just nice to hear anyways?

This Fall has been so awesomely chaotic – but I’m ready for things to wind down a bit! I’m ready for enjoy the cold weather and turn our fireplace on! I’m ready for sweaters and boots and coats and festive decor!

So Wednesday, it was Halloween and it was time to get down to celebrating! The husband and I carved our pumpkins on Tuesday night…

…and on Wednesday, I was ready to whip up a yummy, healthy Fall dish for us to enjoy between the doorbell ringing.

Obviously it was a night for soup – so I merged a few recipes into a corn chowder that’s low on points. Hey, had to be good with all of that leftover Halloween candy hanging around…

Potato and Corn Chowder  (Serves 3 – 7 WW pts. per serving)

1/4 cup onion, chopped

1/2 Tbsp. reduced-calorie margarine (I use Blue Bonnet Light)

3 oz. Turkey kielbasa, diced (I use Jennie-O brand)

2 cups baby potatoes

1/2 tsp. kosher salt

1/4 tsp. black pepper

1/8 tsp. Tabasco salt

1 can yellow corn, drained

2 cups fat-free milk

1 Tbsp. white whole-wheat flour

3 Tbsp. fat-free cheddar cheese

Preheat oven to 400. Add potatoes to a roasting pan and bake about 20 minutes until tender. You can always microwave them if you prefer – just pierce them before you do!

In a medium saucepan, melt your margarine. Add chopped onion and kielbasa and saute 3-5 minutes until onion is tender.

Add your canned corn and stir with onion and kielbasa. Sprinkle in your salt, pepper and add a few glugs of Tabasco. Stir well.

Next, add your potatoes. They should be tender and chopped into bite-sized pieces. If you don’t want to bother with the little potatoes, one large russet potato should suffice!

Pour in milk over potatoes. Add turmeric and stir well – it will give your chowder a beautiful golden color!

 

Now you can turn heat to medium-low and let the chowder come to a simmer. Probably check on it around the 7-8 minute mark. You don’t want to bring it to a boil because it’s milk – and well, boiled milk just sounds nasty!

Once it’s at a light simmer, add in your flour and stir well. You can also mash down a little on the potatoes to help thicken it up a little. Allow to come back to a light simmer and then reduce heat, cause you’re ready to dive in!

Pour into bowls and to each with 1 Tbsp. shredded fat-free cheddar.

Yup, it officially feels like Fall!

 

 

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