Cajun Corn Chowder

1 tablespoon olive oil
1 1/2 cups chopped onion
2 cups frozen hash brown potatoes, cubed style
1 teaspoon salt, or to taste
3/4 teaspoon onion powder
1/2 teaspoon each garlic powder, dried thyme and dry mustard
1/4 teaspoon each paprika and dried marjoram
2 cans (14 1/2 ounces each) fat-free chicken broth
3 1/2 cups frozen corn kernels
2 tablespoons real bacon bits, reduced fat style
1 teaspoon Worcestershire sauce
2 dashes Tabasco sauce, optional (omit if serving children)
1/2 cup milk of choice*

1. Heat oil in 4-quart or larger pot on medium-high. Peel and chop the onions, and add to pot. Add potatoes, and raise the heat to high. Cook 3 minutes, stirring frequently. Meanwhile, mix salt, onion powder, garlic powder, thyme, mustard, paprika and marjoram in a small bowl or dish.
2. The onions and potatoes will start to brown and stick to the pot bottom. At this point, add 1 can chicken broth. Stir vigorously and scrape all brown bits from pot bottom. Add second can broth and remaining ingredients except milk. Stir to mix.
3. Cover and bring to a boil. Reduce heat to medium-high. Boil 10 minutes, stirring occasionally, until potatoes are tender. Remove from heat and stir in milk. Serve at once.

* Notes

Low-fat milk, whole milk, half and half or cream can be used, depending on how rich you want soup to be. However, do not boil soup if using milk other than cream or half and half or it will curdle.

Missing some spices? Omit up to two. Not quite the same but still good!

Refrigerate leftovers in an airtight container for up to three days.

Feel Good About: Can’t get much lower in fat with this much satisfying flavor!

Approximate Values Per Serving: 150 calories (21% from fat), 4 g fat (1 g saturated), 4 mg cholesterol, 6 g protein, 26 g carbohydrates, 3 g dietary fiber, 843 mg sodium

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