Hearty Diabetic Corn And Potato Chowder Recipe

ingredients

2 cups fresh, or frozen and thawed whole-kernel corn
1 medium onion, chopped
1 tablespoon vegetable oil
2 cups reduced-sodium fat-free chicken broth
2 cups cubed unpeeled Idaho potatoes
1/2 cup sliced celery
1/2 teaspoon dried thyme leaves
1 3/4 cup fat-free half-and-half or milk
salt and pepper, to taste
finely chopped parsley and chives, as garnishes

directions

Saute corn and onion in oil in large saucepan until onion is tender, 5 to 8 minutes.

Process half the vegetable mixture and the broth in food processor or blender until finely chopped, using pulse technique. Return mixture to saucepan.

Add potatoes, celery, and thyme to saucepan; heat to boiling. Reduce heat and simmer, covered, until vegetables are tender, 10 to 15 minutes. Stir in half-and-half; cook until hot, 2 to 3 minutes. Season to taste with salt and pepper.

Pour soup into bowls; sprinkle with parsley and chives.

NOTE: If a thicker soup is desired, mix 2 to 3 tablespoons flour with 1/3 cup water. Heat soup to boiling; stir in flour mixture and boil, stirring constantly, until thickened, about 1 minute.

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