Corn Chowder
 
cooking light magazine 
serving size : 1 preparation time :0:00 
categories : soups & stews low fat 
 
4 cup  corn, cut from the cob, di
1 Tbsp  margarine
2 cup  onion, chopped
1 cup  celery, diced
2 oz.  ham, diced, lower salt de
2 clove  garlic
2-1/2 cup  baking potato, peeled, diced
21 oz.  low-sodium chicken broth
1/4 cup  flour
2 Tbsp  flour
1/2 tsp  salt
1/4 tsp  black pepper
1/8 tsp  ground red pepper
2 cup  2% milk
1 tsp  worcestershire sauce
 
position blade in food processor; add 2 1/2 cups corn. process until 
smooth; set aside. melt margarine in a large dutch oven over medium 
heat. add onion and next 3 ingredients and saute 10 minutes or until 
vegetables are tender, stirring occasionally. add potato and broth; 
bring to a boil. reduce heat, and simmer, uncovered, 20 minutes or until 
potato is tender, stirring frequently. add the corn puree and remaining 
1 1/2 cups corn; cook 10 minutes. place flour and next three ingredients 
in a small bowl. gradually add milk and worcestershire sauce, blending 
with a wire wisk; add to chowder. cook over medium heat 10 minutes or 
until thickened, stirring occasionally. yield 10 1/2 cups (serving size: 
1 1/2 cups) calories: 234 (20% from fat) fat: 5.2g cholesterol: 10mg 
 
-- 
(ID: 8396) Mirror: rec.food.recipes: Mon, Mar 29, 2004


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