Corn Chowder Recipe

Corn Chowder Recipe
Photo by: Taste of Home
Rating

100% would make again

"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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VIDEO: Corn Chowder

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Corn Chowder Recipe

Corn Chowder

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