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Creamy Corn Chowder With Skim Milk

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Ingredients
  Chicken stock 2 Tablespoon
  Sweet red pepper 1 Small, finley diced
  Scallions 3 , minced
  Shallot 1 , minced
  Whole wheat flour 1 Tablespoon
  Corn 2 Cup (32 tbs)
  Skim milk 1 3⁄4 Cup (28 tbs)
  Tamari/Soy sauce 1 Teaspoon
  Sweet red pepper rings 1 (For Garnish)
  Minced parsley 1 Tablespoon (For Garnish)
Directions

Place the stock in a large saucepan over medium heat.
Add the peppers, scallions, and shallots.
Cook, stirring frequently, until the peppers are crisp-tender, about 3 minutes.
Add a bit of water, if necessary, to prevent scorching.
Stir in the flour and cook 1 to 2 minutes more, stirring constantly, then remove from heat.
Place 1 cup of the corn in a blender or food processor with 1 cup of the milk.
Process on low speed until smooth, stopping and scraping down the sides if necessary.
Add the blended mixture, the remaining corn and milk, the nutmeg, and tamari to the peppers in the large saucepan.
Set over medium heat and bring just to the boiling point, stirring frequently.
Reduce heat and simmer for about 5 minutes.
Place in a warmed soup tureen or individual bowls.
Garnish with red pepper rings and parsley, if desired.

Recipe Summary

Course: 
Appetizer
Dish: 
Soup

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