Taste of Home
Simple Corn Chowder
TOTAL TIME: Prep: 25 min. Cook: 10 min. + cooling
YIELD: 6 servings (about 1-1/2 quarts).
On cool fall days, this thick creamy chowder hits the spot as an appetizer or light lunch. —Nancy Johnson, Connersville, Indiana
Ingredients
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1 medium onion, chopped
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6 cups fresh or frozen corn, divided
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3 cups reduced-sodium chicken broth, divided
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1/2 cup chopped sweet red pepper
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1/2 teaspoon dried rosemary, crushed
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1/2 teaspoon dried thyme
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1/8 teaspoon pepper
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Dash cayenne pepper
Directions
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1.
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.
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2.
In a blender, process soup in batches until smooth; return all to the 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.
Nutrition Facts
1 cup: 171 calories, 2g fat (0 saturated fat), 3mg cholesterol, 61mg sodium, 38g carbohydrate (0 sugars, 0 fiber), 7g protein. Diabetic Exchanges: 2-1/2 starch.
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