Low-Fat Version Cajun Corn Chowder

• 4 cups slightly diluted chicken stock
• 4 cups diced potatoes
• 4 peeled whole potatoes
• 1 tablespoon margarine
• 1 cup chopped onion
• 1 cup chopped bell pepper
• 1 cup chopped celery
• 4 green onions, minced
• 2 teaspoons chopped garlic
• 3 tablespoons cajun spices
• 12 cup white wine
• 12 gallon 2% low-fat milk
• 4 cups thawed frozen corn
• turkey bacon

1. Simmer diced potatoes in diluted chicken stock until the potatoes start to become fork tender.
2. Melt margarine in a saute pan then, over high heat, add chopped onion, peppers, celery, garlic and green onions.
3. Saute five mintues, then turn heat to medium.
4. Add Cajun spices and saute until onions become translucent.
5. If veggies start to burn, reduce heat.
6. Add white wine and bring to a boil.
7. Add saute mixture to the potatoes and chicken stock.
8. Boil whole potatoes until very tender.
9. Puree in a food processor with 1/2 cup of the milk.
10. Add to the stock.
11. Bring to a simmer, then add corn and remainder of the milk.
12. Simmer for 30 minutes, stirring frequently.
13. Cool and refrigerate overnight.
14. Garnish with turkey bacon bits.

chicken, potatoes, potatoes, margarine, onion, bell pepper, celery, green onions, garlic, cajun spices, white wine, gallon, corn, turkey bacon

Taken from www.food.com/recipe/low-fat-version-cajun-corn-chowder-143815 (may not work)