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Hearty Corn Chowder

4 servings 

  • 2 cups Fresh, or frozen corn, defrosted
  • 1 medium onion, chopped
  • 2 cups non-fat Vegetable Broth
  • 2 to 3 cups (1 large) unpeeled, cubed Idaho potatoes
  • 1/2 cup sliced celery
  • 1/2 teaspoon dried thyme leaves
  • 1 3/4 cups nonfat half&half or milk
  •    Salt & pepper, to taste
  •    Fresh Parsley & Chives, finely chopped for garnish

Spray a little vegetable oil spray into a pot and pour in a bit of the broth. Add corn and onion and saute 8 to 10 minutes. Process 1/2 the mixture with the vegetable broth until finely chopped; return mixture to pot.

Add potatoes, celery and thyme leaves to pot; heat to boiling. Reduce heat and simmer, COVERED, until vegetables are tender, about 15 minutes. Stir in the half½ cook until hot, 2 to 3 minutes. Season with salt & pepper.

Pour into bowl and sprinkle with fresh chopped parsley & chives.

 
Nutrition Facts (4 PP)
Amount Per Serving: Calories 143 - Calories from Fat 7
Percent Total Calories From: Fat 5%, Protein 18%, Carbohydrate 77%
Totals and Percent Daily Values (2000 calories): Fat 1g, Saturated Fat 0g, Cholesterol 2mg, Sodium 992mg, Total Carbohydrate 28g, Dietary Fiber 1g, Sugars 0g, Protein 6g, Vitamin A 676 units, Vitamin C 11 units, Calcium 0 units, Iron 1 units

Bon appetit!

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276 N El Camino Real #6, Oceanside, CA 92058
Phone (760) 433-0300  |  Fax: (760) 433-0304
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