Hearty Vegetarian Corn Chowder |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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I bought some fresh corn at the supermarket, came home, had a quick think about it and whipped this yummy soup up in 30 minutes. I was a chef, so my prep might be a bit faster than many. Ingredients:
1 tablespoon butter (i used low fat margarine which is half the calories) |
1 onion, finely chopped |
1 stick celery, finely diced |
1 medium carrot, cut lenghtways, finely sliced in half moon |
1 small sweet potato, cut into 1/2 inch dice |
3 corn cobs, kernels removed |
1 cup green peas |
1 tablespoon flour |
2 cups low-fat milk |
fresh ground black pepper |
2 teaspoons vegeatable instant bouillon granules (or to taste) |
tabasco sauce |
1 teaspoon mixed italian herbs |
Directions:
1. Melt the butter in a large saucepan over medium heat. Add the onion, celery and carrot and cook stirring about 5 minutes, stirring.
2. Add the sweet potato, stir and cover with a lid. Allow it to cook for about 5 minutes, add in the corn and peas and cook a further 5 minutes with the lid on again.
3. Sprinkle over the flour and cook for a couple of minutes, stirring constantly.
4. Add the milk and stir until boiling and smooth. You may need to add a little more milk or water depending on the size and amount of your vegetables.
5. Add the remaining 4 ingredients and cook for a couple of minutes more, then serve.
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