Hearty Corn and Potato Chowder

Hearty Corn & Potato Chowder - 36.2g Carbs

Yield: 6 servings (about 1-1/3 cups each) From: 1,001 Delicious Recipes for People with Diabetes

2 cups fresh, or frozen, thawed whole-kernel corn 1 medium onion, chopped 1 Tbsp vegetable oil 2 cups reduced-sodium fat-free chicken broth 2 cups cubed unpeeled Idaho potatoes 1/2 cup sliced celery 1/2 tsp dried thyme leaves 1-3/4 cups fat-free half-and-half or fat-free milk Salt and pepper, to taste Finely chopped parsley and chives, as garnishes

Saute corn and onion in oil in large saucepan until onion is tender, 5 to 8 minutes. Process 1/2 the vegetable mixture and the broth in food processor or blender until finely chopped, using pulse technique. Return mixture to saucepan.

Add potatoes, celery, and thyme to saucepan; heat to boiling. Reduce heat and simmer, covered, until vegetables are tender, 10 to 15 minutes. Stir in half-and-half; cook until hot, 2 to 3 minutes. Season to taste with salt and pepper.

Pour soup into bowls; sprinkle with parsley and chives.

Note: If a thicker soup is desired, mix 2 to 3 tablespoons flour with 1/3 cup water. Heat soup to boiling; stir in flour mixture and boil, stirring constantly, until thickened, about 1 minute.

Nutrition per Serving (1-1/3 cups): 201 Calories, 2.6g Fat, 0mg Cholesterol, 143mg Sodium, 7.8g Protein, 36.2g Carbs Diabetic Exchanges: 2-1/2 Bread, 1/2 Fat

Contributed by

 * Healthy Recipes For Diabetic Friends Y-Group