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Fresh Corn Chowder

This creamy corn and potato dish is perfect when you yearn for a full-bodied soup with lots of down-home flavor. "I discovered the recipe in a fresh fruit and vegetable cook-book," notes Margaret Olien of New Richmond, Wisconsin. "It really hits the spot on a chilly day."
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    7 servings

Ingredients

  • 4 large ears sweet corn, husks removed
  • 1 large onion, chopped
  • 1 celery rib, chopped
  • 1 tablespoon butter
  • 1-1/2 cups diced peeled potatoes
  • 1 cup water
  • 2 teaspoons chicken bouillon granules
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon pepper
  • 6 tablespoons all-purpose flour
  • 3 cups 2% milk

Directions

  • Cut corn off the cob; set aside. In a large saucepan, saute onion and celery in butter until tender. Add the potatoes, water, bouillon, thyme, pepper and corn. Bring to a boil.
  • Reduce heat; cover and simmer for 15 minutes or until potatoes are tender. Combine flour and milk until smooth; gradually stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened.
Nutrition Facts
1 cup: 204 calories, 5g fat (3g saturated fat), 13mg cholesterol, 410mg sodium, 35g carbohydrate (0 sugars, 4g fiber), 8g protein. Diabetic Exchanges: 2 starch, 1/2 reduced-fat milk.

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