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Corn Chowder

Ingredients

  • 3 cups low-fat or fat-free chicken broth
  • 2 3/4 cup (16 oz) lightly packed frozen hash brown potatoes, thawed
  • 1 (10 oz) package frozen whole kernel corn
  • 1 cup chopped onion
  • 1 cup chopped green pepper
  • 1/2 cup finely chopped celery
  • 1/2 teaspoon dried thyme
  • 1 1/2 cups low-fat (1 percent) milk
  • 2 tablespoons flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon cayenne pepper

Directions

  1. Combine all vegetables with the chicken broth and thyme in a large saucepan. Bring to a boil over medium heat, then reduce heat, cover and simmer for 20 minutes.
  2. Using a slotted spoon, transfer 2 1/2 cups of the vegetable mixture to a food processor or blender, and process until smooth.
  3. Add the milk, flour, salt and cayenne pepper, and continue processing until well blended.
  4. Return the processed vegetables to those remaining in the saucepan and cook over medium heat, stirring frequently, until the soup is thick and bubbly.
  5. Serve immediately.

Yields: 8 Cups

Calories: 140 (1 cup)

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