lower fat corn & kielbasa chowder

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.

Serving Size: 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user TWOBAREFEET.