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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Just as satisfying as traditional creamy chowder, this soup is prepared with low-fat milk and pureed vegetables. Its equally delicious made with fresh or frozen corn and peas, so u can enjoy it throughout the year. Ingredients:
1 medium potato, peeled and diced |
2 1/2 cups water |
1 tablespoon butter or 1 tablespoon margarine |
1 1/2 cups chopped onions |
1 1/2 teaspoons salt |
1/2 cup minced celery |
1/2 cup minced red pepper |
5 cups fresh corn or 5 cups frozen corn |
1/2 teaspoon basil |
1/4 teaspoon thyme |
1/4 teaspoon fresh ground pepper |
1 cup low-fat milk (1%) |
1 cup fresh peas or 1 cup frozen peas, thawed |
1 cup chopped fresh spinach |
Directions:
1. Bring potato and water to boil in medium saucepan.
2. Reduce heat; cover and simmer for 10 minutes until juts tender.
3. Melt butter over medium-low heat in large saucepan.
4. Add onion and salt; cook for 5 minutes.
5. Add cooked potatoes with liquid, red pepper, corn, basil, thyme and pepper.
6. Reduce heat to low, cover and simmer for 5 more minutes.
7. Transfer half the soup (21/2 cups) to a blender and puree until smooth.
8. Return puree to saucepan.
9. Add milk, peas and spinach and simmer until heated though.
10. (DO NOT BOIL).
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