Fresh Corn Chowder


From Light & Tasty


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 his the spot on a chilly day, ladles up for lunch or dinner."


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


SERVINGS 7
CATEGORY Lower Fat
METHOD Other stovetop
PREP 10 min.
COOK 20 min.
TOTAL 30 min.


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 the flour and milk until smooth; gradually stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Yield: 7 servings.




NUTRITIONAL INFO



Nutritional Analysis: One serving (1 cup) equals 204 calories, 5 g fat (3 g saturated fat), 13 mg cholesterol, 410 mg sodium, 35 g carbohydrate, 4 g fiber, 8 g protein. Diabetic Exchanges: 2 starch, 1/2 reduced-fat milk.

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