Jack's Corn Chowder

By dette

When my nephew Jack was a toddles, we sure had our challenges getting him to eat the right foods. my Mama was constantly whipping up new recipes to get him to eat more vegetables. This one sure did the trick. Jack fell head over heels for her corn chowder, and so it was only right to name it after him. My version of Jack's chowder is fantastically thick and creamy. Ad it doesn't contain a lick of cream! I can get away with using only milk because the pureed potatoes provide a great no-fat-thickener.

Ingredients

• 1 tbsp low-calorie butter substitute spread
• 1/2 c finely chopped onion
• 1/2 c. finely chopped carrots
• 1/4 c. finely chopped celery
• 1 garlic clove, finely chopped
• 3 c. fresh or frozen corn kernels
• 2 c. low-sodium chicken broth
• 1 small potato, peeled and cut into chunks
• 1 1/2 c. whole milk
• Pinch of nutmeg, preferably freshly grated
• White pepper to taste

Details

Servings 6

Preparation

Step 1

In a medium pot, melt the butter substitute over medium heat. Add the onion, carrots, and celery and cook, stirring frequently, until the onions are softened, 3-5 minutes. Add the garlic and cook for 30 seconds. Add the corn and chicken broth and bring to a boil over medium-high heat. Lower the heat and simmer for 10 minutes.
Remove 1 cup of the soup and puree in a blender or food processor; return the pureed soup to the pot.
Meanwhile, in a small saucepan, cover the potatoes with cold salted water. Bring to a boil over medium-high heat and cook until the potatoes are easily pierced with a fork, about 20 minutes. Drain and place in a blender or food processor, Add the milk and puree until smooth.
Add the potato mixture to the soup and season with nutmeg and pepper.

If I'm not making this soup for my nephew, I like to throw a jalapeno in there for an extra kick. jalapeno goes great with potato and really cuts through the creamy texture to add another level of flavor.

fat 2 g; calories 131; protein 6 g; carb 25 g; fiber 3 g; sodium 178 mg;