Nutrition Facts

  • One serving:
  • One 1-cup serving
  • Calories:
  • 171
  • Fat:
  • 2 g
  • Saturated Fat:
  • 0 g
  • Cholesterol:
  • 3 mg
  • Sodium:
  • 61 mg
  • Carbohydrate:
  • 38 g
  • Fiber:
  • 0 g
  • Protein:
  • 7 g
  • Diabetic Exchange:
  • 2 starch, 1 vegetable.


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Corn Chowder

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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.

SERVINGS: 4-6

CATEGORY: Soup

METHOD: Other stovetop

TIME: 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 the bottom of 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 or food processor, 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 cooked. Yield: 4-6 servings (about 1-1/2 quarts).


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