This soup is thickened by adding a puree of corn and skim milk. This keeps the calories lower than chowders made with cream. Also, it is a simpler and quicker thickening method than making a white sauce for the soup.
- 2 tablespoons butter or margarine
- 2 sticks celery, scrubbed with clean vegetable brush under running water and chopped
- 1 pound red boiling potatoes (about 3 potatoes, scrubbed with clean vegetable brush under running water, peeled and cut into 1/2-inch cubes)
- 4 cups frozen corn kernels, thawed
- 4 cups low-sodium chicken broth
- 2 cups low-fat milk
- 1/4 teaspoon freshly ground black pepper
- Salt to taste
- Wash hands with soap and water.
- Using a large saucepan, melt the butter or margarine over moderately low heat. Add the celery and cook— stirring occasionally—until celery begins to soften, about 10 minutes.
- Stir in the potatoes, 2 cups of the corn and the broth. Bring to a boil. Reduce the heat; simmer— stirring occasionally—for about 15 minutes.
- Using a blender, puree the remaining 2 cups of corn with the milk.
- Stir the puree and the black pepper into the chowder. Simmer until the soup thickens slightly, 5 to 15 minutes.
- Taste and add salt as desired.
Never let soup set at room temperature more than two hours. To speed cooling, transfer soup to shallow containers, making sure soup is no more than TWO inches deep. Refrigerate promptly. You can place loosely covered foods in the refrigerator while still warm; cover when food is completely cooled. When serving soup a second time, reheat it until it's steaming hot throughout, 165 degrees F.
- Calories 390
- Total Fat 6g
- Saturated Fat 3g
- Cholesterol 10mg
- Sodium 670mg
- Total Carbohydrates 73g
- Fiber 6g
- Total Sugars 11g, includes 0g Added Sugars
- Protein 13g
- Vitamin D 6%
- Calcium 10%
- Iron 6%
- Potassium 20%
This recipe was written by Alice Henneman and inspired by a recipe created by Vicki Jedlicka, UNL Lancaster County Extension.