Lunch: Corn Chowder With Sausage Recipe | MyRecipes

Recipe by Martha Condra This easy corn chowder recipe uses frozen whole-kernel corn and gets extra heartiness from low-fat chicken sausage.

Ingredients

1 tablespoon butter
1/2 cup finely chopped onion
2 cups cubed peeled Yukon gold potato
1/4 teaspoon salt
1/8 teaspoon black pepper
2 cups fat-free, less-sodium chicken broth
1 cup water
2 cups frozen whole-kernel corn, thawed
1/2 package (about 6 ounces) spicy low-fat chicken sausage, sliced
1/2 cup 2% reduced-fat milk
1/4 cup reduced-fat shredded cheddar cheese
2 tablespoons chopped fresh flat-leaf parsley

Instructions

Melt butter in a large saucepan over medium heat. Add onion; cook 2 1/2 minutes or until soft. Stir in potato and next 5 ingredients (through corn); bring to a boil. Reduce heat; simmer 15 minutes or until potato is soft. Remove 2 cups, purée, and return to pan.
Stir in sausage and milk over low heat; cook until thick (about 5 minutes). Remove from heat. Garnish with cheese and parsley.

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