Succotash Chowder

Soups & Stews, Vegetarian, <21g carb, <401 cal,

Per Serving Succotash Chowder
Makes: 10
Serving Size: 1 cup
Calories	155
Fat	6	g
Saturated Fat	1.7	g
Carbohydrate	19	g
Fiber	4	g
Sugars	6	g
Cholesterol	5	mg
Sodium	345	mg
Potassium	480	mg
Protein	8	g
Phosphorus	150	mg
Choices: Starch 0.5, Vegetable 2, Fat 1

Ingredients

2	Tbsp.	olive oil
2	large	onions, diced
2	large	carrots, peeled and diced
2	stalks	celery, diced
2		garlic cloves, minced
1/8	tsp.	crushed red pepper flakes
1/4	tsp.	kosher salt
1/4	tsp.	ground black pepper
2	cups	frozen corn kernels
2	cups	frozen, shelled edamame
5	cups	low-fat, reduced-sodium chicken or vegetable broth
1 1/4	cups	1% milk, divided
2	Tbsp.	cornstarch
1/2	tsp.	dry mustard

1/2	cup	half-and-half
1	tsp.	fresh lemon zest

In a large stockpot or dutch oven, heat the olive oil over medium heat. Add the onions, carrots, and celery and sauté for 5 minutes. Add the garlic, red pepper flakes, salt, and black pepper and sauté for 1 minute.
Add the corn and edamame, and sauté for 1 minute. Add the broth and bring to boiling. Lower the heat and simmer for 10 minutes.
Combine 1/4 cup of the milk with the cornstarch and dry mustard, and mix until smooth. Stir the mixture into the soup, and then stir in the remaining milk and the half-and-half. Simmer until the soup is thickened. Stir in the lemon zest and serve.