Corn chowder is usually made with cream and butter — and filled with fat and calories. We created this lighter version that’s every bit as tasty.
- 1 Tbsp. olive oil
- ½ medium celery stalk, finely chopped
- 2 Tbsp. onion, finely chopped
- 2 Tbsp. green bell pepper, finely chopped
- 1 (10 oz.) bag frozen whole kernel corn
- 1 medium potato (red, white rose, or Yukon gold), peeled, cubed
- 3 cups low-fat milk (1%), divided use
- ½ tsp. sea salt (or Himalayan salt)
- ¼ tsp. ground paprika
- ground white pepper (to taste; optional)
- 2 Tbsp. whole-wheat flour
- 2 Tbsp. fresh parsley, chopped
Heat oil in medium saucepan over medium-high heat.
Add celery, onion, and bell pepper; cook, stirring frequently, for 3 to 4 minutes, or until onion is translucent.
Add corn, potato, 2½ cups milk, salt, paprika, and pepper (if desired). Bring to a boil. Reduce heat to medium; gently boil, covered, for 6 to 8 minutes, or until potatoes are tender-crisp.
Combine ½ cup milk and flour in a small bowl; whisk to blend.
Gradually add flour mixture to corn mixture; cook, stirring constantly, for 4 to 6 minutes, or until soup thickens. Serve with parsley garnish.
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