Low Fat Chowder with Corn Sausage and Mushrooms
Indulge in the comforting flavors of this *Low Fat Chowder with Corn, Sausage, and Mushrooms*, a hearty yet health-conscious soup perfect for weeknight dinners. This recipe combines lean turkey sausage, earthy button mushrooms, and naturally sweet frozen corn with a creamy almond milk base, delivering bold flavor without the extra calories. Smoked paprika and garlic infuse the dish with a savory warmth, while tender russet potatoes add satisfying heartiness. Thickened with cornstarch instead of heavy cream, this chowder is a great option for those seeking a lighter twist on classic comfort food. Ready in just 45 minutes and packed with protein and wholesome ingredients, this one-pot wonder is perfect for feeding the whole family. Serve it steaming hot with a garnish of fresh parsley for a delicious, guilt-free meal that’s sure to please!
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Recipe Information
Ingredients
- 3 links lean turkey sausage
- 1 tablespoon olive oil
- 1 medium yellow onion
- 3 cloves garlic cloves
- 2 cups button mushrooms
- 2 cups frozen corn kernels
- 1 large russet potato
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon smoked paprika
- 4 cups low-sodium chicken broth
- 1 cup unsweetened almond milk
- 1 tablespoon cornstarch
- 2 tablespoons fresh parsley
Instructions
Remove the casings from the turkey sausage links and crumble the meat into small pieces.
Heat olive oil in a large pot over medium heat. Add the crumbled sausage and cook until browned, about 5 minutes. Remove the sausage from the pot and set aside.
Dice the yellow onion and mince the garlic. In the same pot, add the onion and garlic and sauté for 2-3 minutes until translucent and fragrant.
Slice the button mushrooms into thin pieces. Add the mushrooms to the pot, cooking for another 5 minutes until they have released their moisture and are softened.
Peel and dice the russet potato into small cubes. Add the diced potato, frozen corn kernels, salt, black pepper, and smoked paprika to the pot. Stir to combine.
Pour in the chicken broth and bring the mixture to a simmer. Cover and cook for 15 minutes, or until the potatoes are tender when pierced with a fork.
In a small bowl, whisk together the almond milk and cornstarch until smooth. Pour this mixture into the pot, stirring well, and cook for an additional 5 minutes to thicken the chowder.
Return the cooked sausage to the pot and stir to incorporate. Allow the chowder to heat through for 2-3 minutes.
Remove the pot from heat and stir in freshly chopped parsley. Adjust seasonings to taste, if needed.
Serve the chowder hot in bowls. Garnish with additional parsley, if desired. Enjoy!
Nutrition Facts
Calories |
380 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.8 g | 15% | |
| Saturated Fat | 2.1 g | 10% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 45 mg | 15% | |
| Sodium | 1073 mg | 47% | |
| Total Carbohydrate | 50.0 g | 18% | |
| Dietary Fiber | 6.3 g | 22% | |
| Total Sugars | 10.4 g | ||
| Protein | 24.3 g | 49% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 168 mg | 13% | |
| Iron | 2.8 mg | 15% | |
| Potassium | 1384 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
