Corn Chowder

March 10, 2016

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.