RCI-SP.002.0109.001
Hearty Corn and Potato Chowder
Contributed by [http://health.groups.yahoo.com/group/Healthy_Recipes_For_Diabetic_Friends/ Healthy R
Prep25 min
Cook30 min
Total55 min
Servings4
Difficultyintermediate
Ingredients
- fresh2 cupsor frozen, thawed whole-kernel corn
- onion1 mediumchopped
- 1 tbsp
- reduced-sodium fat-free chicken broth2 cups
- cubed unpeeled Idaho potatoes2 cups
- ½ cup
- ½ tsp
- fat-free half-and-half or fat-free milk1¾ cups
- salt and pepper1 unitto taste
- finely chopped parsley and chives1 unitas garnishes
Method
1
Heat vegetable oil in a large saucepan over medium heat. Add chopped onion and sliced celery, then sauté for 4–5 minutes until softened.
2
Pour in chicken broth and add the cubed potatoes and dried thyme, stirring to combine. Bring to a simmer.
3
Simmer the mixture uncovered for 12–15 minutes, until the potatoes are tender when pierced with a fork.
15 minutes
4
Stir in the corn and fat-free half-and-half, mixing gently to distribute evenly throughout the chowder.
5
Simmer for an additional 3–5 minutes until the corn is heated through.
5 minutes
6
Season with salt and pepper to taste, stirring well to incorporate the seasonings.
7
Ladle the chowder into serving bowls and garnish with finely chopped parsley and chives. Serve hot.