Succotash Chowder
Per ServingSuccotash Chowder |
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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.