Corn, Leek and Potato Chowder

I’ve really been trying to do good with my diet this time, so I’ve been watching what I eat really carefully and counting calories.  It was hard to resist the cake I posted yesterday, I only allowed myself a small sliver!  Luckily, Cooking Light has tons of great recipes for those on a diet.  I have the Cooking Light 15-Minute cookbook, which is just great.  I got this recipe for chowder out of it and it was so delicious and took NO time at all to make.  Hubby really loved it too.  Of course he ate more than one serving, but that’s okay.  I stuck to just one 🙂

Corn, Leek and Potato Chowder
Recipe from:  Cooking Light 15-Minute Cookbook

1 cup sliced leek
2 cups frozen hash brown potatoes with onions and peppers (Ore-Ida Potatoes O’Brien), thawed out
1 (10-oz) pkg frozen whole-kernel corn, thawed (I used an 8 oz. can of “no salt added” corn)
1/2 tsp salt
1/4 tsp freshly ground black pepper
2.5 cups fat-free milk
1 cup pre-shredded reduced-fat cheddar cheese

Heat a large saucepan coated with cooking spray.  Over medium heat, cook the leeks for about two minutes.  Add the potatoes, corn, salt and pepper and cook another three minutes, stirring occasionally. 

Add the milk and bring to a boil.  Reduce heat and simmer 8 minutes, uncovered, stirring often.  (This part is optional:  I used an immersion blender and blended just a little bit to make it a little thicker and chowder-like)

Serve topped with cheese.  We had side salads with it.

4 servings – 250 calories each.

Corn, Leek and Potato Chowder


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s