Corn Chowder
Cooking Light magazine Serving Size : 1 Preparation Time
:0:00 Categories : Soups & Stews Low Fat
4 cups corn, cut from the cob, di 1 tablespoon margarine 2
cups onion, chopped 1 cup celery, diced 2 ounces ham, diced,
lower salt de 2 cloves garlic 2 1/2 cups baking potato,
peeled, diced 21 ounces low-sodium chicken broth
1/4 cup flour 2 tablespoons flour
2/2 teaspoon salt
3/4 teaspoon black pepper
4/8 teaspoon ground red pepper 2 cups 2% milk 1 teaspoon
Worcestershire sauce
Position blade in food processor; add 2 1/2 cups corn.
Process until smooth; set aside. Melt margarine in a large
dutch oven over medium heat. Add onion and next 3
ingredients and saute 10 minutes or until vegetables are
tender, stirring occasionally. Add potato and broth; bring
to a boil. Reduce heat, and simmer, uncovered, 20 minutes or
until potato is tender, stirring frequently. Add the corn
puree and remaining 1 1/2 cups corn; cook 10 minutes. Place
flour and next three ingredients in a small bowl. Gradually
add milk and Worcestershire sauce, blending with a wire
wisk; add to chowder. Cook over medium heat 10 minutes or
until thickened, stirring occasionally. Yield 10 1/2 cups
(serving size: 1 1/2 cups) Calories: 234 (20% from fat) Fat:
5.2g Cholesterol: 10mg
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