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Corn Chowder

chef.tim.lee's picture
Ingredients
  Cooking spray 1
  Chopped red bell pepper 2 Tablespoon
  Chopped onion 2 Tablespoon
  Chopped celery 2 Tablespoon
  Diced red potato 1⁄2 Cup (8 tbs)
  Salt 1⁄4 Teaspoon
  Pepper 1 Dash
  Canned 30% less salt chicken broth 15 3⁄4 Ounce (1 Can, Such As Campbell'S Healthy Request)
  Yellow cornmeal 2 Tablespoon (Not Self-Rising Or Cornmeal Mix)
  Fat free milk 1 Cup (16 tbs)
  Frozen whole kernel corn 1 Cup (16 tbs), thawed and divided
  Shredded reduced fat sharp cheddar cheese 1 Ounce (1/4 Cup)
Directions

MAKING
1. Apply a coat of cooking spray over a medium saucepan and let it heal up over a medium flame
2. Add onion, bell pepper and celery and saute for a minyte until tender
3. Add potato, salt and pepper, and chicken broth and bring it to a boil; cover, turn the heat down and let simmer for fifteen minutes till potato turns tender
4. In a blender, add the cornmeal and process till powdered; add milk and half a cup of corn and process again till smooth
5. To the potato mixture, add the remaining corn and the cornmeal puree and cook over low flame until well heated up; keep stirring every now and then

SERVING
6. Ladle this soup into individual bowls and sprinkle cheese on top before serving

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Fusion
Course: 
Appetizer
Method: 
Simmering
Dish: 
Soup
Restriction: 
Vegetarian
Ingredient: 
Corn
Interest: 
Healthy
Preparation Time: 
5 Minutes
Cook Time: 
20 Minutes
Ready In: 
25 Minutes

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