2003 Fresh Corn Chowder

By boandozzy

One serving (1 cup) equals 204 calories, 5 g fat (3 g saturated fat), 13 mg cholesterol, 410 mg sodium, 35 g carbohydrate, 4 g fiber, 8 g protein.
Diabetic Exchanges: 2 starch, 1/2 reduced-fat milk.

Originally published as Fresh Corn Chowder in Light & Tasty August/September 2002, p5

Ingredients

• 4 large ears sweet corn, husks removed
• 1 large onion, chopped
• 1 celery rib, chopped
• 1 tablespoon butter
• 1-1/2 cups diced peeled potatoes
• 1 cup water
• 2 teaspoons chicken bouillon granules
• 1/4 teaspoon dried thyme
• 1/4 teaspoon pepper
• 6 tablespoons all-purpose flour
• 3 cups 2% milk

Details

Servings 7
Cooking time 30mins
Adapted from tasteofhome.com

Preparation

Step 1

Cut corn off the cob; set aside. In a large saucepan, saute onion and celery in butter until tender. Add the potatoes, water, bouillon, thyme, pepper and corn. Bring to a boil.

Reduce heat; cover and simmer for 15 minutes or until potatoes are tender. Combine flour and milk until smooth; gradually stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Yield: 7 servings.