Corn Chowder


From Taste of Home


"On cool fall days, this thick creamy chowder hits the spot as an appetizer or light lunch," assures field editor Nancy Johnson of Connersville, Indiana.


INGREDIENTS


* 1 medium onion, chopped
* 6 cups fresh or frozen corn, divided
* 3 cups reduced-sodium chicken broth, divided
* 1/2 cup chopped sweet red pepper
* 1/2 teaspoon dried rosemary, crushed
* 1/2 teaspoon dried thyme
* 1/8 teaspoon pepper
* Dash cayenne pepper


SERVINGS 4-6
CATEGORY Soup
METHOD Other stovetop
PREP 25 min.
COOK 10 min.
TOTAL 35 min.


DIRECTIONS



Coat the bottom of a saucepan with nonstick cooking spray. Add onion; cook and stir over medium heat until tender, about 4 minutes. Add 4 cups corn; cook and stir until corn is softened, about 5 minutes. Add 2 cups broth; bring to a boil. Reduce heat; cover and simmer for 10 minutes or until corn is tender. Cool slightly. In a blender or food processor, process soup in batches until smooth; return all to pan. Add red pepper, rosemary, thyme, pepper, cayenne and remaining corn and broth; cook and stir for 10 minutes or until the corn is cooked. Yield: 4-6 servings (about 1-1/2 quarts).




NUTRITIONAL INFO



Nutritional Analysis: One 1-cup serving equals 171 calories, 2 g fat (0 saturated fat), 3 mg cholesterol, 61 mg sodium, 38 g carbohydrate, 0 fiber, 7 g protein. Diabetic Exchanges: 2 starch, 1 vegetable.