Low Fat Spicy Sausage Corn Chowder

Welcome the cold evenings with a bowl of this spicy corn chowder. To make it lighter in calories, instead of cream, I used low fat evaporated milk. In addition, I substituted chicken sausages for higher calorie pork varieties. Recently, I found these spicy chicken sausages at Trader Joe's which are good in eggs, in paella, and great in this recipe. Of course, you can use any type here and also adjust  the spice level to suit your own taste.

Low Fat Spicy Sausage Corn Chowder

Serves 4 to 5

3 tbsp vegetable oil

4  spicy chicken sausages, sliced

1 medium onion, diced

1 medium bell pepper, diced

1 bay leaf

1 sprig fresh thyme

1 tsp fresh oregano

1/2 tsp ground pepper

1/2 tsp red pepper flakes

3 cups low sodium chicken stock

1 can low fat evaporated milk

1 can corn kernels

1 can cream style corn

1/2 tsp ground all spice

2 tbsp chopped parsley

1. In a large pot over medium high heat, add the oil and brown the sausage slices on both sides. Remove from the pot and add the diced onion and peppers, along with the bay leaf, thyme, and oregano. Cook until softened and until the onion have browned slightly on the edges. 

2. Add the chicken stock, evaporated milk, can of corn kernels, can of creamed corn, and all spice. Stir well, and bring to a boil. 

3. Add the browned sausages and return to a boil. Serve warm, topped with chopped parsley.