Succotash Chowder
Per ServingSuccotash 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 | ||
- Makes: 10
- Serving Size: 1 cup
- Preparation Time: 20 minutes
- Cooking Time: 30 minutes
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 |
Directions
- 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.
