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Southwest Potato-Corn Chowder

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

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( 15 Ratings)

15 Ratings

5 Stars 67%

4 Stars 20%

3 Stars 13%

2 Stars

1 Stars

Member Reviews ( 7 )

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Prep Time 35 min
Total Time 35 min
Servings 5

Ingredients

6: unpeeled medium red potatoes (1 1/2 lb), cut into 1/2-inch cubes

3: cups Progresso® 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 Green Giant® frozen corn

1/3: cup chopped roasted red bell pepper (from a jar), well drained

1/3: cup Gold Medal® all-purpose flour

1: cup milk

1: cup shredded reduced-fat sharp Cheddar cheese (4 oz)

1: container (6 oz) Yoplait® 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

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Directions

1 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.
2 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.
3 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.

EXPERT TIPS

Expert Tips

Top off bowls of steaming chowder with seasoned croutons or fish-shaped crackers.

You can substitute fresh red bell pepper instead of the roasted red bell pepper.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 320
Calories from Fat: 60),

% Daily Value

Total Fat: 6g; 6%
(Saturated Fat 2 1/2g, 2 1/2% Trans Fat 0g 0% ),
Cholesterol: 20mg; 20%;
Sodium: 1040mg; 1040%;
Total Carbohydrate: 48g; 48%
(Dietary Fiber 5g 5% Sugars 10g 10% ),
Protein: 18g; 18%

% Daily Value*:

Vitamin A: 20%;
Vitamin C: 30%;
Calcium: 35%;
Iron: 20%;

Exchanges:

2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 1/2 Low-Fat Milk; 0 Milk; 2 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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1 - 3 of 7 Reviews View All

Posted 3/11/2013 11:59:58 AM REPORT ABUSE alieb98 said:

Rating:

Easy and tastes great. I substituted skim milk and turkey bacon to lower the fat/calories more. It came out fantastic. I will definitely make this again.

This reply was: Helpful Inspiring

Posted 1/21/2013 6:06:27 PM REPORT ABUSE FannyFarmer said:

Rating:

Absolutely delicious! Loved that this used plain yogurt instead of heavy cream or 1/2 and 1/2. Definitely a keeper!

This reply was: Helpful Inspiring

Posted 3/21/2012 2:32:22 PM REPORT ABUSE kegva said:

Rating:

I cannot begin to tell you how much I enjoyed this soup/chowder. I always try different recipes from bettycrocker.com but this one takes the cake. I loved this. I have extra plain yogurt and red pepper in the jar left over. I am making this again next week but I will freeze several cups of it for those days when I just want "soup and salad" for supper.

This reply was: Helpful Inspiring