'Light' corn chowder still creamy

Dear Jeanne: This is a delicious, filling soup for a cold day, but can it be just as good without the whipping cream? We are watching our cholesterol and can't have it. Thank you for your help. —Edith Schmidt, Springfield, Mass.

Dear Edith: Corn chowder is a favorite comfort food, and it doesn't have to be heart-clogging. Here is a delicious, rich recipe that will warm you in a healthier way.

CORN CHOWDER

1 ounce salt pork, diced

1/4 cup butter

1 large onion, chopped

1/2 large green pepper, chopped

4 medium potatoes, peeled and diced

2 cups milk

1 cup whipping cream

2 1/2 cups corn kernels

1 teaspoon salt

1/4 teaspoon freshly ground pepper

2 tablespoons fresh parsley, chopped

6 slices bacon, cooked until crisp, then crumbled

Cook salt pork in a large skillet until fat is rendered. Add butter, then onion, and saute until pale golden. Add green pepper, saute briefly, then remove from heat. Cook potatoes in boiling salted water (enough water to just cover them) until tender. Drain. Add onion mixture to potatoes, then add milk, cream, corn, salt and pepper. Bring to a boil and serve garnished with parsley and bacon.

Makes 6 servings.

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LOW-FAT CORN CHOWDER

4 medium potatoes, peeled and diced

1/2 cup thinly sliced celery

1/2 green pepper, chopped

1 large onion, chopped

1 can (14 ounces) fat-free chicken broth

1/4 teaspoon freshly ground pepper

2 tablespoons arrowroot or cornstarch

3 cups nonfat milk

3 cups frozen corn

2 teaspoons chicken bouillon granules