Corn and Tomato Chowder
I love soup! I especially love a soup that is low fat, hearty, and tastes great!
1 t butter
1 cup chopped onions
1 cup chopped celery
3 cups, peeled, diced boiling potatoes
1 bay leaf
2 cups non-fat, reduced sodium chicken broth
1 can diced tomatoes with liquid
1 ½ cups frozen corn, thawed
1 ½ cups non-fat milk
½ cup chopped flat leaf parsley
In a 4/5 qt pan cook the onions in the butter for about 5 minutes, add the celery and the potatoes and cook another 2 minutes.
Add bay leaf and broth and bring to simmer, cover and cook 20 minutes.
Remove bay leaf and puree 2 cups soup in processor and return to pot.
Stir in the tomatoes, corn, milk. Return to a simmer and cook for ten minutes or so until nice and hot.
Stir in fresh ground pepper and parsley.
Makes 8 servings of 1 cup each
mmmmmm we've been making, well, i've been making tons of soups lately coz its so cold out here in SD! its been raining non-stop, where did the sun go:( we've become weather pansies!
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