Fresh Corn Chowder
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 7 servings.
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."
Ingredients
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4 large ears sweet corn, husks removed
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1 large onion, chopped
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1 celery rib, chopped
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1 tablespoon butter
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1-1/2 cups diced peeled potatoes
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1 cup water
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2 teaspoons chicken bouillon granules
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1/4 teaspoon dried thyme
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1/4 teaspoon pepper
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6 tablespoons all-purpose flour
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3 cups 2% milk
Directions
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1.
Cut corn off the cob; set aside. In a large saucepan, saute onion and celery in butter until tender. Add the potatoes, water, bouillon, thyme, pepper and corn. Bring to a boil.
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2.
Reduce heat; cover and simmer for 15 minutes or until potatoes are tender. Combine flour and milk until smooth; gradually stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened.
Nutrition Facts
1 cup: 204 calories, 5g fat (3g saturated fat), 13mg cholesterol, 410mg sodium, 35g carbohydrate (0 sugars, 4g fiber), 8g protein. Diabetic Exchanges: 2 starch, 1/2 reduced-fat milk.
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