Corn chowder from lhj online
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | medium | Potato; peeled and diced |
| 2½ | cup | Water |
| 1 | tablespoon | Butter or margarine |
| 1½ | cup | Chopped onions |
| 1½ | teaspoon | Salt |
| ½ | cup | Minced celery |
| ½ | cup | Minced red bell pepper |
| 5 | cups | Fresh corn; *OR* |
| 16 | ounces | Frozen corn |
| ½ | teaspoon | Basil |
| ¼ | teaspoon | Thyme |
| ¼ | teaspoon | Freshly ground pepper |
| 1 | cup | Low-fat milk; 1% |
| 1 | cup | Fresh or frozen peas; thawed |
| 1 | cup | Chopped fresh spinach |
Directions
1. Bring potato and water to boil in medium saucepan. Reduce heat; cover and simmer 10 minutes until just tender.
2. Meanwhile, melt butter over medium-low heat in large saucepan. Add onions and salt; cook 5 minutes. Stir in celery; cook 5 minutes. Add cooked potatoes with liquid, red pepper, corn, basil, thyme and pepper; reduce heat to low; cover and simmer 5 minutes more.
3. Transfer half the soup (2½ cups) to a blender and puree until smooth.
Return puree to saucepan. Add milk, peas and spinach and simmer until heated through (do not boil). Makes 6 servings.
NOTES : Just as satisfying as a traditional creamy chowder, this delicately seasoned soup, prepared with low-fat milk and pureed vegetables, is equally delicious made with fresh or frozen corn and peas, so you can enjoy the chowder throughout the year. Prep time: 15 minutes; Cooking time: 15 minutes; Degree of difficulty: easy; Low-calorie Recipe by: Ladies Home Journal Online Posted to recipelu-digest by "Valerie Whittle" <catspaw@...> on Mar 19, 1998