Hearty Corn Chowder

By Tonya_Speed

NUTRITION per serving: 230 Calories; 10g Fat; 8g Protein; 31g Carbohydrate; 4g Dietary Fiber; 21mg
Cholesterol; 736mg Sodium. Exchanges: 1 1/2 Grain (Starch); 1/2 Lean Meat; 1 Vegetable; 1 1/2 Fat. Points: 5

Ingredients

• 1/4 cup butter
• 1 cup chopped celery
• 1 cup chopped onion
• 1/2 cup chopped carrot
• 1/2 cup chopped red bell pepper, seeded and deribbed
• 3 tablespoons whole wheat flour
• 43.5 ounces low sodium vegetable broth
• 16 ounces frozen whole kernel corn, thawed
• 1 1/2 cups russet potato, peeled and cubed
• Dash of salt and pepper
• 1/2 teaspoon thyme
• 1/2 teaspoon dill

Preparation

Step 1

In a large skillet over medium-high heat, sauté celery, onion, carrot and red bell pepper in the butter until onion is translucent; add flour and blend into a thick, creamy paste (add more butter if necessary). Transfer to slow cooker. Add broth, corn, potatoes, salt and pepper, thyme and dill to slow cooker.
Cover and cook on Low for 4 to 6 hours, or until potatoes are soft.

SERVING SUGGESTION: A big spinach salad and some whole grain rolls.