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This creamy corn and potato dish is perfect when you yearn for a full-bodied soup with lots of down-home flavor. "I discovered the recipe in a fresh fruit and vegetable cook-book," notes Margaret Olien of New Richmond, Wisconsin. "It really hits the spot on a chilly day."
This recipe is:
Healthy
Quick
Diabetic Friendly
Nutritional Analysis: One serving (1 cup) equals 204 calories, 5 g fat (3 g saturated fat), 13 mg cholesterol, 410 mg sodium, 35 g carbohydrate, 4 g fiber, 8 g protein. Diabetic Exchanges: 2 starch, 1/2 reduced-fat milk.
Originally published as Fresh Corn Chowder in Light & Tasty August/September 2002, p5
Use up the last of the summer corn in this delicious, seasonal chowder recipe with fresh, roasted summer sweet corn. Also use up some extra zucchini is this soup too!
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Reviewed on Jan. 09, 2012 by Gillian1913
I thawed some frozen sweet corn and added in some carrots and more celery, veggie bouillon cube and also used soy flour (trying to live a vegetarian life style and also gluten free). Very easy to make and save for me not adequately combining the flour and milk to a really smooth consistency I like it a lot. I love how the flavor of the corn is out front and on display. I contemplated attempting this with a sweet potato but I was afraid of the flavor profile but I may try that in the future. Would definitely try again and will expand the veggies for my own dietary requirements.
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