Cajun Corn Chowder

1 tablespoon olive oil
1 1/2 cups chopped onion
2 cups frozen hash brown potatoes, cubed style
1 teaspoon salt, or to taste
3/4 teaspoon onion powder
1/2 teaspoon each garlic powder, dried thyme and dry mustard
1/4 teaspoon each paprika and dried marjoram
2 cans (14 1/2 ounces each) fat-free chicken broth
3 1/2 cups frozen corn kernels
2 tablespoons real bacon bits, reduced fat style
1 teaspoon Worcestershire sauce
2 dashes Tabasco sauce, optional (omit if serving children)
1/2 cup milk of choice*

1. Heat oil in 4-quart or larger pot on medium-high. Peel and chop the onions, and add to pot. Add potatoes, and raise the heat to high. Cook 3 minutes, stirring frequently. Meanwhile, mix salt, onion powder, garlic powder, thyme, mustard, paprika and marjoram in a small bowl or dish.
2. The onions and potatoes will start to brown and stick to the pot bottom. At this point, add 1 can chicken broth. Stir vigorously and scrape all brown bits from pot bottom. Add second can broth and remaining ingredients except milk. Stir to mix.
3. Cover and bring to a boil. Reduce heat to medium-high. Boil 10 minutes, stirring occasionally, until potatoes are tender. Remove from heat and stir in milk. Serve at once.

Cajun Corn Chowder

Feel Good About: Can’t get much lower in fat with this much satisfying flavor!

Approximate Values Per Serving: 150 calories (21% from fat), 4 g fat (1 g saturated), 4 mg cholesterol, 6 g protein, 26 g carbohydrates, 3 g dietary fiber, 843 mg sodium

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