Corn Chowder
a recipe that serves 6 by
Ingredients:
2 cups chicken broth
2 large potatoes, peeled and diced
1/2 small onion, diced
1 tablespoon butter or butter substitute
1/2 tablespoon dried parsley
1/4 teaspoon ground black pepper
1/4 teaspoon salt
2 cans (14.5 oz) whole kernel corn
1 can (14.75 oz) cream style corn
1 can (12 oz) evaporated milk or lowfat evaporated milk
1/2 cup 2% lowfat milk
Directions:
1. In a medium stock pot sprayed with Pam, add chicken broth, potatoes, onion, butter substitute, parsley, salt, and pepper. Bring to a boil and lower heat to a simmer. Simmer for 15 minutes covered. Potatoes should be fork tender.
2. Add 1 can whole kernel corn to potato mixture in the pot and with submersible hand blender (food processor -working in batches or a potato masher) puree the potato corn mixture and keep it in pot on the simmer flame until completed.
3. Stir in remaining can of whole kernel corn, cream style, condensed milk, and milk; continue cooking until soup is as hot as can be without returning it to a boil. Stir frequently and serve hot.
Notes:
Garnish each bowl with one of the following: 1/2 teaspoon Real Bacon Bits by Hormel, 50% less fat, few fresh parsley leaves, a cherry or grape tomato cut into quarters, or 1/4 teaspoon grated Parmesan cheese.