Creamy Corn and Mushroom Chowder
Per ServingCreamy Corn and Mushroom Chowder |
||
|---|---|---|
| Makes: 8 servings | ||
| Serving Size: 1 cup | ||
| Calories | 130 | |
| Fat | 2 | g |
| Saturated Fat | 0.3 | g |
| Trans Fat | 0 | g |
| Carbohydrate | 22 | g |
| Fiber | 2 | g |
| Sugars | 8 | g |
| Cholesterol | 0 | mg |
| Sodium | 305 | mg |
| Potassium | 510 | mg |
| Protein | 7 | g |
| Phosphorus | 175 | mg |
| Choices: Starch 1, Fat-Free Milk 0.5 | ||
- Makes: 8 servings
- Serving Size: 1 cup
- Preparation Time: 20 minutes
- Cooking Time: 40 minutes
Ingredients
| 1 | Tbsp. | olive oil, divided |
| 1/2 | cup | chopped scallions |
| 2 | cups | frozen corn kernels |
| 2 | cups | unpeeled, diced red potatoes |
| 2 | cups | fat-free milk (or unsweetened almond or soy milk) |
| 1/4 | tsp. | kosher salt |
| 1/4 | tsp. | freshly ground black pepper |
| 3 | cups | low-fat, reduced-sodium chicken broth |
| 2 | fresh thyme sprigs | |
| 1 | can | (6 oz.) evaporated fat-free milk |
| 2 | Tbsp. | cornstarch or arrowroot |
| 1 | cup | chopped cremini mushrooms |
| 1 | Tbsp. | chopped fresh chives |
Directions
- In a large saucepan, heat 1/2 Tbsp. of the olive oil over medium heat. Add the scallions and sauté for 2 minutes. Add the corn and potatoes, and sauté for 2 minutes.
- Add the milk, salt, black pepper, chicken broth, and thyme, and bring to boiling. Reduce the heat, cover, and simmer for 30 minutes until the potatoes are tender.
- In a small bowl, combine the evaporated milk and cornstarch and mix well; set aside.
- In a small skillet, heat the remaining olive oil over medium heat. Add the mushrooms and sauté for about 5 minutes, until browned. Add the chives and sauté for 1 minute; set aside.
- Add the cornstarch mixture to the soup and simmer for 3 minutes. Add the mushroom mixture and simmer for 1 minute. Remove the thyme sprigs. Serve the soup with additional fresh chopped chives, if desired.
