Healthycornchowder Recipes

HEALTHY CORN CHOWDER

Healthy Corn Chowder image

This corn chowder can be a side dish or serve as a main meal. It is tasty and filling with 'hidden protein' (beans) that you'll never even notice. The recipe originally came from Nutrition Action and I've made a few tweaks. The evaporated milk makes the chowder taste much richer. I like to serve this crumbled Morning Star Breakfast Strips (fake bacon) that people can sprinkle on top of their chowder and crusty bread. Super healthy, super low fat and pretty low salt (especially for soup)!

Provided by Lowfat Linda

Categories Chowders

Time 39m

Yield 10 serving(s)

Number Of Ingredients 13

Ingredients

2 tablespoons olive oil
1 onion, diced
5 garlic cloves, chopped
2 tablespoons flour
2 cups red bell peppers, seeded and chopped (I often use the pre-cut frozen traffic light peppers from Whole Foods)
2 carrots, peeled and coined
2 cups corn (frozen, fresh or canned)
1 potato, peeled and diced
1 (12 ounce) can evaporated skim milk
1 1/2 cups skim milk
2 cups low sodium vegetable broth (or chicken broth)
1 teaspoon dried thyme
1 (15 ounce) can cannellini beans (or Great Northern beans or other white beans)

Steps:

Heat the olive oil in a medium stockpot over medium-high heat.
Add the onion and garlic (and the peppers, if they are frozen) and saute' for two minutes.
Stir in the flour and cook for 1 minute, stirring constantly.
Add (the peppers if fresh), carrots and corn and stir well.
Stir in the potato, milk, broth, and thyme.
Bring to a boil, reduce the heat and simmer for 15 to 20 minutes (until the potatoes are tender).
While it simmers, drain and rinse the beans (helps eliminate the 'toot' factor) and them mash them with a fork in a small bowl until they form a paste.
Stir the beans into the soup and cook until warmed or ready to eat.
Serve hot.
For Vegetarian use the Vegetable Broth of course.

QUICK AND HEARTY CORN CHOWDER

Quick and Hearty Corn Chowder image

Hearty and tasty, this chowder will stick to your bones. I recommend a cold winter's day to dig into this!

Provided by Sandra Rogers

Categories Soups, Stews and Chili Recipes Chowders Corn Chowder Recipes

Time 30m

Yield 4

Number Of Ingredients 9

Ingredients

2 tablespoons butter
¾ cup chopped onion
3 cups frozen whole kernel corn
1 cup water
1 cup frozen hash brown potatoes
1 ¼ teaspoons ground black pepper
salt to taste
2 cups milk, divided
2 tablespoons all-purpose flour

Steps:

Melt butter in a large saucepan over medium heat; cook and stir onion until tender, about 5 minutes. Stir in corn, water, hash brown potatoes, black pepper, and salt. Bring to a boil; cover and simmer for 5 minutes.
Whisk 1/2 cup milk and flour in a small bowl until smooth.
Pour milk mixture into the saucepan. Stir in remaining 1 1/2 cup milk; cook, stirring frequently, until thick, about 5 minutes.

Nutrition Facts : Calories 279.3 calories, Carbohydrate 44.4 g, Cholesterol 25 mg, Fat 11.6 g, Fiber 4.3 g, Protein 9.4 g, SaturatedFat 6.3 g, Sodium 149.1 mg, Sugar 11.1 g

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