Healthy Corn Chowder

Corn Chowder
serves 4
(from Charise)
2 tblspns olive oil
1 small onion, diced
1 large carrot, diced
1 stalk celery, diced
1 bay leaf
3 cups skim milk
3 cups low-sodium, fat-free chicken broth
2 medium yukon gold potatoes, peeled and diced
4 ears of sweet corn, kernels removed from cob (reserve cobs; see step 2 of this post for the best way I’ve found to remove kernels)
1/2 red bell pepper, chopped
salt & pepper and thyme to taste (I used Penzey’s mural of flavor instead of thyme)

 

1. Saute onions in a stock pot or dutch over in oil over medium heat for a few minutes; add celery and carrots and saute a few more.

 

2. Pour in milk and broth; break cobs in half and add to pot along with bay leaf. Bring to boil and reduce to a simmer; cover and cook about 20 min

 

3. Remove cobs and bay leaf; add potatoes and bell pepper, along with some salt and pepper. Bring back to a boil and then reduce to a simmer, cooking until potatoes are done, about 15-20 min.

 

4. Optional: Use immersion blender to puree to desired consistency (I leave it part chunky, part smooth). You could also dump half the mixture into a regular blender, or just leave it all broth and whole vegetables.

 

5. Add corn and thyme; once again bring to a boil and then reduce to let simmer about 5 min.
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3 Comments

Filed under healthy, soups & sides

3 responses to “Healthy Corn Chowder

  1. Oh YUM!!! This sounds so good, and the technique of cooking the corn in milk is unusual (for me, that is). I’ll be going out to the farmstand later in the week– guess what I’ll be buying?! Thanks so much for posting this! 🙂

    ~Vicci

  2. Sorry for the double-post– I meant that cooking the corn cobs in milk (for the soup “stock”) is unique. I shouldn’t post anything after 11pm… 😉

  3. Great healthy food idea, I made it and it actually taste quite good. Keep the healthy food ideas coming

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