Corn Chowder

Serves: 6
Time: 01:00

Notes:

  • Recipe from Eating Well: Per Serving: Cal 158, Fat 2g

INGREDIENTS

  • 1 1/2 tsp canola oil 2 lrg onions chopped 1 stalk celery chopped 1 red bell pepper diced 3 cloves garlic minced 1/2 tsp gd cumin 3 1/2c chicken stock 1 tbsp chopped fresh thyme (1 tsp dried) 1 bay leaf 2 c frozen corn 1 lar potato peeled and diced 2 tbsp cornstarch 1-12oz can evaporated skim milk

DIRECTIONS

  1. In a large saucepan heat oil over low heat. Add onions and cook 5 min with stirring. Add celery, red peppers, garlic and cumin and cook with stirring 2-3 min 2. Add chicken stock, thyme, bay leaf and bring to boil 3. Reduce heat to low and simmer uncovered 10 min 4. Add corn and potatos and simmer 5-10 min. 5. Place cornstarch in sm bowl and slowly add evaporated milk, stir until smooth 6. Stir milk cornstarch mix into soup and simmer until thickened (about 2min) 7. Season with salt and pepper and cayenne

This entry was posted on Saturday, October 6th, 2007 at 5:47 pm and is filed under American, Corn, Soup. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.

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