Low-Fat Corn Chowder

Directions

1. 1
   Saute the kielbasa and onions in the olive oil at the bottom of a soup pot (cast iron Dutch ovens work well for this but any large soup pot will do) until the onions are transpartent.
2. 2
   Add your potatoes and enough water to just cover them.
3. 3
   Cover the pot until the water boils.
4. 4
   Take off the cover and boil until potatoes are soft (test by pressing one with the back of a fork).
5. 5
   Be careful to watch the water, keep the potatoes covered, but only just.
6. 6
   When the potatoes are soft add the soup and creamed corn.
7. 7
   Bring back to a boil.
8. 8
   Simmer until ready to serve (if too watery simmer until desired thickens is achieved, if too thick add a splash of skim milk).
9. 9
   Add salt and pepper to taste.
10. 10
    Makes a complete meal if served with some buttered bread.