CORN CHOWDER WITH POTATOES

Corn Chowder with Potatoes image

I developed this soup out of two others to create my own low-calorie recipe. It turned out so well that I entered it in my county fair and won a blue ribbon. -Alyce Wyman, Pembina, North Dakota

Provided by Taste of Home

Categories Lunch

Time 45m

Yield 6 servings (1-1/2 quarts).

Number Of Ingredients 16

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Ingredients

1 small onion, chopped
1 garlic clove, minced
1-1/2 cups cubed peeled potatoes
1/4 cup shredded carrot
2 cups water
2 teaspoons dried parsley flakes
2 teaspoons reduced-sodium chicken bouillon granules
1/4 teaspoon salt
1/8 teaspoon pepper
1 can (14-3/4 ounces) cream-style corn
1-1/2 cups fat-free milk, divided
3 bacon strips, cooked and crumbled
3 tablespoons all-purpose flour
1/2 cup cubed reduced-fat process cheese (Velveeta)
1/2 cup beer or nonalcoholic beer
1/2 teaspoon liquid smoke, optional

Steps:

Place a large saucepan coated with cooking spray over medium heat. Add onion and garlic; cook and stir until tender. Add potatoes, carrot, water, parsley and seasonings. Bring to a boil. Reduce heat; cook, covered, until potatoes are tender, 15-20 minutes., Stir in corn, 1-1/4 cups milk and bacon. In a small bowl, mix flour and remaining milk until smooth; stir into soup. Bring to a boil; cook and stir until thickened, about 2 minutes. Add cheese; stir until melted. Stir in beer and, if desired, liquid smoke; heat through.

Nutrition Facts : Calories 179 calories, Fat 3g fat (1g saturated fat), Cholesterol 9mg cholesterol, Sodium 681mg sodium, Carbohydrate 31g carbohydrate (8g sugars, Fiber 2g fiber), Protein 8g protein.