I saw a recipe for pepperjack corn chowder that looked divine, but way to indulgent to have without feeling like I need to spend my evening on the treadmill. I found a way to make it into a deliciously guilt-free indulgence. It's so rich and creamy that you would never know there is a less healthy version!
You will need:
3 tablespoons of butter (I use smart balance- for healthy cholesterol)
1 can of Rotel (10oz) I used the habeñero one, because I love spice, but go with the one you think you'll like best. I've used a couple different kinds for this and they are all good.
1/2 red bell pepper (diced)
1/2 green bell pepper (diced)
1 small yellow onion (diced)
1 cup greek yogurt
8oz. pepperjack cheese (2% milk) -This is where the fat really gets cut out. I didn't find any reduced fat pepperjack cheese, so I bought Sargento sliced pepperjack cheese and made the soup with sandwich sliced cheese made with 2% milk.
1 can evaporated skim milk
1.5 cans sweet cream style corn
If desired, add 1 tsp of your favorite hot sauce. I prefer El Yucateca Haeñero.
Salt, Pepper and Red Pepper flakes to taste
On another note, you can save a few carbs (sugars) and minimally increase the calories by substituting 1/3 fat cream cheese for the greek yogurt. I've made it both ways and it doesn't make much of a difference. I go with the yogurt because I need to watch my cholesterol. If I were watching sugars, I would probably go with the cream cheese. Note that the nutrition facts are calculated with yogurt.
Cooking Instructions:
Sauté bell peppers and onion in butter until soft.
Add greek yogurt and continue stirring until melted.
Add remaining ingredients and stir frequently until hot and cheese is melted through.
Enjoy!!!!
Nutrition Facts per serving: (based on this recipe serving 5 bowls)
Total Calories 371.6
Total fat 14.4 g
sat fat 7.4g
polyunsaturated fat 1.2g
monounsaturated fat 0.9g
trans fat 0g
Cholesterol 26mg
Sodium 1086mg
Potassium 474.5mg
Total carbs 31.1g
Dietary Fiber 5.5g
Sugars 20.4g
Protein 24.4g
Vitamin A 40.4%
Vitamin C 66.1%
Calcium 65.7%
Iron 4.1%
