Ingredients
- 10 oz package of reduced-fat Jimmy Dean or Bradley’s bulk sausage (you could also use a chicken or turkey sausage)
- 1 onion, diced
- 1 red bell pepper, diced (optional)
- 2 large white potatoes, peeled and cubed
- 4 cups 50% reduced sodium chicken broth
- 1 1/2 cups frozen corn (I like Today’s Harvest Silver Queen corn – available at Publix)
- 1 15 oz. can creamed corn
- 4 Tablespoons whipped cream cheese
- Freshly ground pepper
Directions
- In a large pot, cook and crumble sausage until brown. Remove sausage from pan and let drain on a paper-towel covered plate. Drain drippings
- Add 1 teaspoon drippings back to pot. Cook onions and red pepper for 5 minutes over medium heat. Add potatoes and chicken broth and bring to a boil. Reduce heat to medium and cook for 7 to 10 minutes, until potatoes are tender.
- Add frozen corn, creamed corn, and sausage to pot and simmer for 5 minutes. Add cream cheese and cook, stirring often, until cheese is melted, about 10 minutes. Add pepper to taste.
Servings: 6
Nutrition Information
- Calories: 352
- Fat: 12 g
- Saturated Fat: 4 g
- Protein: 16 g
- Sodium: 920 mg
- Cholesterol: 16 mg
- Carbohydrates: 47 g
- Fiber: 5 g
- Sugars: 10 g
