Best Virtually Fat Free Corn Chowder Recipes

VIRTUALLY FAT FREE CORN CHOWDER

Virtually Fat Free Corn Chowder image

Yes, here is another delicious soup recipe from "Fabulous Fat Free Cooking" I know you will enjoy. Posted for those looking for some hearty low-fat recipes.

Provided by - Carla -

Categories Chowders

Time 50m

Yield 8 Cups

Number Of Ingredients 13

Ingredients

1 1/2 cups vegetable broth (12oz)
2 cups fresh whole kernel corn
2 medium onions, chopped
1 medium potato, diced
1 medium leek, finely chopped (whites and greens)
3/4 cup finely diced sweet red pepper
1/4 cup finely diced green pepper
1/2 teaspoon sugar or 1/2 teaspoon sugar substitute
1/2 teaspoon ground cumin
1/4 teaspoon dried thyme
1/2 teaspoon curry powder
salt
fresh ground pepper

Steps:

In a blender or food processor combine 1 cup (8 oz) of vegetable broth, 1 cup corn kernels, half the onions and half the potatoes; process into a coarse puree.
Pour puree mixture into a large non-stick saucepan and bring to an almost boil over medium-high heat.
Reduce heat to low and simmer, stirring occasionally 10 minutes.
Mix in the leeks, red peppers, green peppers, sugar (or sugar substitute) cumin, thyme and curry powder.
Add the remaining corn kernels, onions, and potatoes.
Cover and cook 10 to 12 minutes, or until the potatoes are tender.
Should a thinner consistency be desired simply add the additional 1/2 cup broth.
Season to taste with salt and freshly ground black pepper.
Enjoy!

CREAMY VEGAN CORN CHOWDER

Creamy Vegan Corn Chowder image

I was experimenting with different menu ideas when I became a vegan, and came across this great low-fat comfort food chowder. Great for a meal starter or even the main meal itself.

Provided by BREGGIE110

Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes

Time 1h

Yield 6

Number Of Ingredients 14

Ingredients

2 tablespoons olive oil
1 small onion, chopped
1 cup celery, chopped
1 cup carrots, chopped
1 clove garlic, minced
2 ½ cups water
2 cubes vegetable bouillon
2 cups corn
2 cups soy milk
1 tablespoon flour
1 teaspoon dried parsley
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon pepper

Steps:

Heat oil in a large skillet over medium heat. Stir in onions and celery; cook until just slightly golden. Stir in carrots and garlic; cook until garlic is slightly golden.
Meanwhile, bring water to a boil over high heat. Stir in bouillon, and reduce heat to medium. When bouillon cubes have dissolved, add corn and the vegetables from the skillet. Cook until vegetables are tender. Add water, if necessary. Reduce heat to low, and pour in 1 cup soy milk. Stir soup well, then stir in remaining 1 cup soy milk. Quickly whisk in flour. Stir in parsley, garlic powder, salt, and pepper. Cook, stirring constantly, until chowder thickens, about 15 to 20 minutes.

Nutrition Facts : Calories 153 calories, Carbohydrate 20.5 g, Fat 6.7 g, Fiber 3.2 g, Protein 5.1 g, SaturatedFat 0.9 g, Sodium 476 mg, Sugar 7.1 g

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