Corn Chowder (Yum!)
4-5 servings
1 bag of frozen sweet corn
1 lb. potatoes
2 teaspoons olive oil
1 onion, diced
1 red bell pepper, diced
3 tablespoons flour
2 cups lowfat milk
1 1/4 cup reduced fat, reduced sodium chicken broth
1 teaspoon salt
1/2 teaspoon black pepper
Green onions, sliced, for topping
Reduced fat cheddar cheese, for topping
Now what you need to do...
1. Wash the potatoes, pierce them with a fork, and microwave them until tender (8-10 minutes). When they cool, cut into bite-sized pieces.
2. Cook your corn according to directions (I steamed mine in the bag in the microwave), then set aside.
3. Heat olive oil in a saute pan over medium-high heat. Add onions and saute for 2-3 minutes. Then add red pepper and saute for 1 additional minute. Depending on what pan/pot you used, you may need to switch to a larger pot (something that the soup can cook in). Add corn and stir.
4. Whisk flour into 1/2 cup of milk and add to corn/onions/red pepper. Stir.
5. Add in 1 1/2 cups of milk and broth. Add salt and pepper. Cover and bring to a boil, then cook for 1 minute. Reduce heat to a simmer, uncover, and cook for an additional 10 minutes or until thickened. Stir in potatoes. Season with additional salt and pepper to taste, if desired.
6. You can top with cheddar cheese and green onions.
According to amyBITES... each serving only has 278 calories and 4.6g fat.
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| All pictures taken by my camera phone :-) |
