Corn Chowder

Corn Chowder
Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 202.5
  • Total Fat: 5.3 g
  • Cholesterol: 6.0 mg
  • Sodium: 67.5 mg
  • Total Carbs: 32.7 g
  • Dietary Fiber: 2.7 g
  • Protein: 8.0 g

Introduction

Using low-fat milk instead of cream lowers the saturated fat content in this hearty summer soup.

Ingredients

1 tablespoon olive oil
2 tablespoons finely diced celery
2 tablespoons finely diced onion
2 tablespoons finely diced green pepper
1 package frozen whole kernel corn (10 oz.)
1 cup peeled, diced, 1/2"" raw potatoes
2 tablespoons chopped fresh parsley
1 cup water
1/4 teaspoon salt
black pepper to taste
1/4 teaspoon paprika
2 tablespoons flour
2 cups low-fat (1%) or skim milk
1/4 cup fresh parsley, minced

Directions

1. Heat oil in medium saucepan.

2. Add celery, onion, and green pepper and saute for 2 minutes.

3. Add corn, potatoes, water, salt, pepper, and paprika. Bring to a boil; reduce heat to medium; and cook, covered, about 10 minutes or until potatoes are tender.

4. Place 1/2 cup milk in a jar with tight fitting lid. Add flour and shake vigorously.

5. Add gradually to cooked vegetables and add remaining milk.

6. Cook, stirring constantly, until mixture comes to a boil and thickens. Serve garnished with chopped fresh parsley.

Yield: 4 servings--Serving Size: 1 cup

Number of Servings: 1


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