Corn Chowder


  • 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


  1. 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
  2. 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.
  3. 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

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