Corn Chowder Soup
Ingredients
-
2
tablespoons
butter
-
1
large
onion, chopped
-
2
cloves
garlic, minced
-
2
ribs
celery, chopped
-
1
large
carrot, chopped
-
1
large
red pepper, seeds removed and diced
-
3
tablespoons
minced poblano pepper
-
2
medium
Yukon Gold potatoes, washed and diced
-
3
ears
sweet corn, kernels removed (or 2 cups frozen or canned corn)
-
2
cups
vegetable broth
-
⅓
cup
all-purpose flour
-
3 ½
cups
skim milk
-
½
teaspoon
dried thyme
-
to taste
salt and freshly ground black pepper
-
optional
shredded cheddar cheese, for serving
Instructions
- Heat the butter in a large soup pot over medium heat.
- Add the chopped onion and minced garlic, and cook for 2-3 minutes.
- Stir in the chopped celery, carrot, red pepper, poblano pepper, and diced potatoes.
- Pour in the vegetable broth and add the empty corn cobs if using; cook until vegetables are tender, about 10 minutes.
- In a medium bowl, whisk together the flour and skim milk, then add this mixture to the soup pot.
- Stir in the corn kernels, dried thyme, salt, and pepper.
- Let the soup simmer for 20-30 minutes.
- Remove the empty corn cobs if used, and ladle the soup into bowls.
- Garnish with shredded cheddar cheese if desired.
Nutrition Facts (estimated)
Servings
6
Calories
213
Total fat
5g
Total carbohydrates
36g
Total protein
9g
Sodium
427mg
Cholesterol
13mg
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