adapted from Mizz Ray. 🙂 Pretty darn good for less than 300 calories!
8 ounces turkey kielbasa, halved lengthwise, halved again, and chopped
1 onions, finely chopped
1 tablespoon butter
One 14.5-ounce can low sodium, low fat chicken broth
1 russet potato(about 12 ounces), peeled and cut into 1/2-inch cubes
1 can Carnation evaporated skim milk
One 1-pound bag frozen corn, thawed
2 1/2 tbsp stonewall kitchen chicken & pork seasoning
Heat a deep skillet or a wide 4- to 6-quart pot over medium-high heat. Add the kielbasa and cook, stirring, until lightly browned, about 6 minutes. Transfer to a plate.
Add the onions and butter and seasoning to the pan and cook over medium heat, stirring occasionally, until golden, about 6 minutes. Add the broth and potato and bring to a boil. Reduce the heat, cover with a lid and simmer until the potato is tender, about 10 minutes. Add the evaporated milk and corn and cook, stirring, until heated through.
Using a blender or food processor, puree 1 cup chowder until smooth. Stir the puree back into the chowder along with the browned kielbasa and season to taste with salt and pepper as needed.
Servings Per Recipe: 4
Amount Per Serving
Total Fat: 8.0 g
Cholesterol: 38.1 mg
Sodium: 602.2 mg
Total Carbs: 41.1 g
Dietary Fiber: 2.8 g
Protein: 19.7 g