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Corn Chowder

Healthycooking's picture
Ingredients
  Unsalted margarine 1 Tablespoon
  Yellow onion 1 Medium, chopped
  Stalk celery 1 Small, chopped
  Green pepper 1⁄4 Small, cored, seeded, and chopped
  Flour 1 Tablespoon
  Paprika 1⁄2 Teaspoon
  Low sodium chicken broth 1 Cup (16 tbs)
  Whole kernel corn 2 Cup (32 tbs) (Fresh/Frozen)
  Skim milk 1 Cup (16 tbs)
  Lemon juice 1 1⁄2 Teaspoon
  Black pepper 1⁄8 Teaspoon
Directions

In a large heavy saucepan, melt the margarine over moderate heat.
Add the onion, celery, and green pepper, and cook, uncovered, for 5 minutes or until the vegetables are soft.
Blend in the flour and paprika, and cook, stirring, for 3 minutes.
Gradually stir in the chicken broth and cook, stirring constantly, until the mixture thickens and comes to a boil 3 to 5 minutes.
Add the corn, cover, and cook for 5 minutes.
Stir in the milk, lemon juice, and black pepper; reduce the heat to low and heat the soup just to serving temperature 2 to 3 minutes.
Do not boil or the mixture will curdle.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Dish: 
Soup
Ingredient: 
Vegetable
Interest: 
Healthy

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