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Fresh Corn Chowder

Categories: Big-Batch Meals, Low-calorie, Low-fat
Type: Soups and Stews

Yukon gold potatoes are sweeter than normal roasting potatoes, and taste great in corn chowder!

Serves: 9 servings


  • 1 cup water
  • 4 cups diced peeled Yukon Gold potatoes (about 1 1/2 pounds)
  • 1/2 cup thinly sliced celery
  • 1/2 cup chopped onion
  • 2 1/2 teaspoons instant chicken bouillon granules
  • 1 1/2 teaspoons dried savory
  • 1/8 teaspoon ground white pepper
  • 4 cups fresh or frozen (thawed) whole kernel corn (about 1 1/2 pounds)
  • 3 cups skim or low-fat milk
  • 1/4 cup plus 2 tablespoons instant nonfat dry milk powder
  • 3 tablespoons finely chopped fresh chives or scallions (garnish)

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  1. Place the water, potatoes, celery, onion, bouillon granules, savory, and pepper in a 3-quart pot, and bring to a boil over high heat. Reduce the heat to low, cover, and simmer for 15 minutes, or until the potatoes are almost tender.
  2. Add the corn to the pot. Cover and simmer for 5 minutes, or until the potatoes and corn are tender.
  3. Place the milk in a medium-sized bowl, and stir in the milk powder. Add the mixture to the pot, and cook, stirring constantly, for about 5 minutes, or until the mixture is heated through.
  4. Remove 4 cups of soup-including both broth and vegetables-from the pot. Place 2 cups of the removed soup in a blender, and place the lid on the blender, leaving the top slightly ajar to allow steam to escape. Carefully blend the mixture at low speed until smooth. Return the blended mixture to the pot, and repeat this procedure with the remaining 2 cups of soup.
  5. Simmer the soup for 5 additional minutes. Ladle the soup into individual serving bowls, and serve hot, topping each serving with a sprinkling of chives or scallions.

excerpted from:

Excerpted from The Best-Kept Secrets of Healthy Cooking by Sandra Woodruff, R.D. Copyright � 2000 by Sandra Woodruff.

To order this book go to www.penguin.com. Get a 15% discount with the coupon code FENPARENT.

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