Corn Chowder
Prep Time: 10 minutes Cooking Time: 20 minutes
Equipment:
knife
cutting board
measuring spoons & cups
stove
large saucepan
mixing bowl & spoon
Servings: 6 Serving Size: 1 cup
Ingredients:
1 yellow onion, diced
1 stalk celery, diced
1 pound potatoes, diced
3 tablespoons olive oil
14 oz low-sodium vegetable stock
¼ teaspoon nutmeg
¼ cup whole wheat flour
3 cups nonfat milk
3 cups defrosted frozen corn
Instructions:
1. Heat the oil in a large saucepan over low heat. Add the onion and celery and sauté for 3-5 minutes.
2. Add the potatoes, stock, and nutmeg. Cover and simmer until the potatoes are tender, about 10-15 minutes.
3. Combine the flour and milk in a small bowl; whisk until smooth. Add slowly to the potatoes while stirring, and stir until thickened.
4. Stir in the corn, heat through and serve.
Variations:
- Spice it up by adding hot sauce such as Tabasco or Chalulah.
- For a thick and creamy soup, use and immersion blender to blend the potato mixture before you stir in the corn!
- To make this vegan, use olive oil and soy milk in place of butter and cow’s milk.
- To make this recipe gluten-free, replace whole wheat flour with 2 tablespoons corn starch.
- For a balanced meal, add white beans to the soup and serve with a colorful salad.