Hearty Corn and Potato Chowder

Description
Contributed by Healthy Recipes for diabetic Friends Y-Group
 * Source: 1,001 Delicious Recipes for People with Diabetes
 * Yield: 6 servings (about 1⅓ cups each)

Ingredients

 * 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
 * ½ cup sliced celery
 * ½ tsp dried thyme leaves
 * 1¾ cups fat-free half-and-half or fat-free milk
 * salt and pepper, to taste
 * finely chopped parsley and chives, as garnishes

Directions

 * 1) Sauté corn and onion in oil in large saucepan until onion is tender, 5 to 8 minutes.
 * 2) Process ½ the vegetable mixture and the broth in food processor or blender until finely chopped, using pulse technique.
 * 3) Return mixture to saucepan.
 * 4) Add potatoes, celery, and thyme to saucepan; heat to boiling.
 * 5) Reduce heat and simmer, covered, until vegetables are tender, 10 to 15 minutes.
 * 6) Stir in half-and-half; cook until hot, 2 to 3 minutes.
 * 7) Season to taste with salt and pepper.
 * 8) Pour soup into bowls; sprinkle with parsley and chives.

Note
If a thicker soup is desired, mix 2 to 3 tablespoons flour with ⅓ cup water. Heat soup to boiling; stir in flour mixture and boil, stirring constantly, until thickened, about 1 minute.

Nutritional information
Per serving (1⅓ cups):
 * 201 Calories | 2.6g Fat | 0mg Cholesterol | 143mg Sodium | 7.8g Protein | 36.2g Carbs
 * Diabetic Exchanges: 2½ bread | ½ fat