Corn Chowder

2 medium potatoes, peeled and cut into bite-size pieces
2 medium onions, coarsely chopped
4 stalks celery, chopped
chicken bouillon or both, half strength * (enough to cover vegetables)
2 cans cream style corn
3/4 cup dry powdered non-fat milk
pepper to taste
(there's plenty of salt in the bouillon)

Place potatoes, onions and celery in 3 quart saucepan. Add enough chicken bouillon and water to cover vegetables.

* If using bouillon concentrate, roughly measure water as you add it to vegetables, then add one-half (1/2) the recommended about of bouillon concentrate. If using broth, add half water and half broth to cover vegetables.

Bring to a boil, then reduce heat and simmer about 15 minutes or until potatoes are tender. (Add a little hot water as necessary to keep vegetables covered.) Do not drain.

Slowly stir in powdered milk, then add creamed corn and pepper to taste. Heat through.

The original Corn Chowder recipe is more than 50 years old. It included butter, cream and bacon grease. It was a dietary disaster, but it was my favorite soup! This version is fat-free and nutritious...and it's still my favorite soup!

The Lean At Last Cookbook is filled with many delicious low-fat recipes.

< Back