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A way of making chowder without cream. It calls for pureeing half of the soup. This thickens it. The other half gives you the hearty bits for which chowders are known.Non-Stick cooking spray
2 medium onions, chopped
3 celery stalks, chopped
1 red, yellow or orange bell pepper, chopped
16 ounce package of frozen corn
1 cup chicken, or vegetable stock
2 large potatoes, cubed
1 cup milk
1 cup evaporated skim milk
Salt, Ground Black Pepper and Paprika
Spray the insides of a large stockpot with the cooking spray. Heat over medium flame and saute the onion, celery and bell pepper until tender, about 5 minutes. Add the frozen corn, chicken stock, and potatoes. Allow this to come to a boil, after which reduce heat to a simmer and continue to cook until potatoes are tender. Ladle 1/2 of the soup into a blender or food processor. Add milk and evaporated skim milk and blend until smooth. Return to stockpot. Salt, pepper and spice to taste.
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