Category: Chowders

Aztec Corn Chowder

Use this one frequently from Diabetic Weekly, very tasty and healthy


  • 3/4 cup dry yellow split peas
  • 2 14 1/2 – ounce cans reduced-sodium chicken broth
  • 1 cup water
  • 1 12 – ounce package frozen corn kernels
  • 1/2 cup chopped bottled roasted red sweet peppers
  • 1 4 – ounce can diced green chiles
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried oregano, crushed
  • 1/2 teaspoon dried thyme, crushed
  • 1/2 cup tub-style cream cheese spread with chive and onion


  1. Rinse peas. In a 3 1/2- to 4-quart slow cooker, combine the split peas, chicken broth, water, corn, red peppers, chiles, cumin, oregano, and thyme. Cover and cook on high-heat setting for 5 to 6 hours. Cool 10 minutes.
  2. Transfer 2 cups soup to a food processor or blender. Cover and process or blend until smooth. Return pureed soup to the slow cooker. Add the cream cheese to cooker; whisk or stir into soup until cream cheese is melted. If necessary, cover and cook about 5 minutes or until heated through.

Nutrition Facts Per Serving:

Servings Per Recipe: 6
PER SERVING: 222 cal., 7 g total fat (5 g sat. fat), 20 mg chol., 456 mg sodium, 30 g carb. (8 g fiber, 5 g sugars), 11 g pro.

Diabetic Exchanges

Fat (d.e): 1; Lean Meat (d.e): 1; Vegetables (d.e): 1; Starch (d.e): 1.5

Johnsonville Sausage Corn and Potato Chowder with Mild Italian Sausage
Serves 8
preparation 10 minutes
cooking 60 minutes


2 cups sliced venison sausage
3   tablespoons  butter
2  cups chopped flour
6  cups chicken stock
2 large potatoes, peeled and cut into 1/4 –inch dice
1 1/2 cups half and half cream
3 cups fresh or frozen whole kernel corn
1 teaspoon minced fresh thyme leaves
1 large large red bell pepper, diced
3  green onions sliced
salt and pepper to taste
1 tablespoon dried crushed kale or parsley


  1. Chop venison sausage  into ½ –inch slices and saute with peppers until peppers are just  barely tender  then set aside.
  2. In a soup kettle, melt butter and sauté onions until tender and lightly browned. Add flour, mix until smooth.
  3. Stir in stock, over medium heat, stirring constantly, until thickened and bubbly.
  4. Reduce heat, add potatoes and cook until almost tender, about 10-12 minutes.
  5. Gradually stir in cream, corn and thyme. Continue to simmer for 5-7 minutes, stirring occasionally. Do not allow to boil.
  6. Add prepared sausage, bell pepper and onions.
  7. Continue to simmer for 5-10 minutes. Season with salt and pepper to taste.
  8. Serve and garnish with parsley or kale


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