Cooking Light Corn Chowder
Ingredients
- 1 1/2 tsp. vegetable oil ⓘ
- 2 large onions, chopped ⓘ
- 1 stalk celery, chopped ⓘ
- 1 red pepper, diced ⓘ
- 3 cloves garlic, minced ⓘ
- 1/2 tsp. ground cumin ⓘ
- 3 1/2 c. chicken stock ⓘ
- 1 tsp. dried thyme ⓘ
- 1 bay leaf ⓘ
- 2 c. frozen corn kernels ⓘ
- 1 large potato, peeled and diced ⓘ
- 2 Tbsp. cornstarch ⓘ
- 1 (12 oz.) can evaporated skim milk ⓘ
- salt and pepper to taste ⓘ
- pinch of cayenne pepper ⓘ
Instructions
- In a large saucepan, heat oil. Add onions; cook for 5 minutes.
- Add celery, red peppers, garlic and cumin.
- Cook 2 to 3 minutes.
- Add chicken stock, thyme and bay leaf.
- Bring to boil. Reduce heat and simmer, uncovered, for 10 minutes.
- Add corn and potatoes; return to simmer and cook until vegetables are tender, 5 to 10 minutes. Place cornstarch in small bowl.
- Slowly add evaporated milk, stirring until smooth.
- Stir into soup. Cook, stirring, until thickened about 2 minutes. Discard bay leaf. Season with salt, pepper and cayenne.
- Makes about 6 1/2 cups. Serves 6.
Nutrition & Diet Analysis (per serving)
902
kcal
45% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).