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Corn Chowder Recipe

Photo by: Taste of Home

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"On cool fall days, this thick creamy chowder hits the spot as an appetizer or light lunch," assures field editor Nancy Johnson of Connersville, Indiana.

This recipe is:

Healthy

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4-6 Servings
Prep: 25 min. Cook: 10 min. + cooling

Ingredients

1 medium onion, chopped
6 cups fresh or frozen corn, divided
3 cups reduced-sodium chicken broth, divided
1/2 cup chopped sweet red pepper
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon dried thyme
1/8 teaspoon pepper
Dash cayenne pepper

Directions

Coat a large saucepan with cooking spray. Add onion; cook and stir over medium heat for 4 minutes or until tender. Add 4 cups corn; cook and stir until corn is softened, about 5 minutes. Add 2 cups broth; bring to a boil. Reduce heat; cover and simmer for 10 minutes or until corn is tender. Cool slightly.
In a blender, process soup in batches until smooth; return all to pan. Add the red pepper, rosemary, thyme, pepper, cayenne and remaining corn and broth; cook and stir for 10 minutes or until the corn is tender. Yield: 4-6 servings (about 1-1/2 quarts).

Nutritional Analysis: One 1-cup serving equals 171 calories, 2 g fat (0 saturated fat), 3 mg cholesterol, 61 mg sodium, 38 g carbohydrate, 0 fiber, 7 g protein. Diabetic Exchanges: 2 starch, 1 vegetable.

Corn Chowder published in Taste of Home October/November 1998, p17

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Ingredients