I have lived in six different Southern states and all of them claim corn as a favorite ingredient. Although there are many different varieties of corn, all are good in chowder.

Ingredients

3 tablespoons butter
1 medium-size onion, chopped
1 stalk celery, diced (¼ cup)
1 pound medium-size baking potatoes, diced (peel on)
1 14-ounce can reduced-sodium chicken stock
¼ teaspoon nutmeg
¼ cup all-purpose flour
3 cups nonfat milk, divided
3 cups fresh corn kernels, blanched, or 1 20-ounce bag frozen corn, thawed

Directions

1. Melt the butter in a Dutch oven over low heat. Saute the onion and celery for 3 to 5 minutes.
2. Add the potatoes, chicken stock, and nutmeg. Cover and simmer until the potatoes are tender.
3. Combine the flour and the milk in a small bowl; whisk until smooth. Add to the potatoes and stir until thickened.
4. Stir in the corn, heat through, and serve.

CookingTip

Spice it up by adding hot sauce (such as tabasco) if you like a little more kick to your chowder.

Using a small amount of butter in this recipe lends a rich flavor, but adds only 7 grams of fat per serving, an excellent cost-to-benefit ratio.

 

Nutrition Facts
Serving Size 1 Cup
Amount per serving
Calories 260
% Daily Value*
Total Fat 7g
	Saturated Fat 4g
Cholesterol 20mg
Sodium 180mg
Total Carbohydrate 45g
	Dietary Fiber 5g
Protein 11g
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending