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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
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Corn chowder is one of my favorite soups. Unfortunately is usually comes with a fat content. I found a recipe on recipezaar and adapted it. I have gotten many compliments for its creamy texture and peppery zing. I hope you enjoy. Ingredients:
2 cups celery, chopped |
2 cups carrots, chopped |
1 large onion, chopped |
2 tablespoons olive oil |
1 (16 ounce) bag frozen corn |
2 (15 1/2 ounce) cans cream-style corn |
2 cups low sodium chicken broth |
2 cups 1% low-fat milk |
bells seasoning, to taste |
pepper, to taste |
1 tablespoon all-purpose flour |
Directions:
1. Saute celery , carrots, onion in olive oil until tender.
2. Add frozen corn.
3. Add flour to make roux.
4. slowly add in chicken stock and milk.
5. last add in cans of cream corn and seasonings.
6. Let simmer so flavors may meld. 1/2 -1 hours.
7. Enjoy.
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