SOUTHWEST POTATO CORN CHOWDER

facebook share image   twitter share image   pinterest share image   E-Mail share image



Southwest Potato Corn Chowder image

Yogurt and reduced-fat cheese put a healthier spin on creamy chowder.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 35m

Yield 5

Number Of Ingredients 15

6 unpeeled medium red potatoes (1 1/2 lb), cut into 1/2-inch cubes
3 cups Progressoâ„¢ 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 frozen corn
1/3 cup chopped roasted red bell pepper (from a jar), well drained
1/3 cup Gold Medalâ„¢ all-purpose flour
1 cup milk
1 cup shredded reduced-fat sharp Cheddar cheese (4 oz)
1 container (6 oz) 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

Steps:

  • 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.
  • 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.
  • 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.

Nutrition Facts : Calories 320, Carbohydrate 48 g, Cholesterol 20 mg, Fiber 5 g, Protein 18 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 1040 mg, Sugar 10 g, TransFat 0 g

There are no comments yet!