Description Edit

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 Edit

Directions Edit

  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 Edit

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 Edit

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
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