Recipe by Mindi Bunch
I got this wonderful recipe from one of my favorite cook books, New Dieter's Cookbook from Better Homes & Gardens. It's low in calories, but tastes like a guilty pleasure! When I make it, I double the broth, milk, and flour to make it more soupy and less chunky.
Top Review by Brooke the Cook in WI
A keeper! Made this last night for three of us and had leftovers for my DS's lunch today; he really enjoys corn chowders and this one was no exception. This was very quick and easy to put together; I did saute the onions and sweet peppers for 2-3 minutes before adding broth & corn, otherwise I'm not sure that they would have been tender - I also added an additional 8-10 ounces of water. Very filling and low on calories! I think if I had extra time I would throw half of the mixture into a food processor/blender and blend until smooth, then combine. Will be making again, thanks!
- 1 (14 1/2 ounce) can reduced-sodium chicken broth
- 1 (10 ounce) package frozen whole kernel corn
- 1 cup chopped onion
- 1⁄2 cup chopped sweet pepper (try red, green, or both)
- 1⁄8 teaspoon black pepper
- 1 (12 ounce) can evaporated skim milk
- 1⁄4 cup all-purpose flour
Directions See How It's Made
- Combine broth, corn, onion, sweet pepper, and black pepper in medium saucepan. Bring to boiling; reduce heat. Simmer, covered, about 5 minutes or until veggies are tender.
- In a small mixing bowl, stir together milk and flour. Stir into broth mixture. Cook & stir until thick and bubbly. Cook stirring constantly 1 minute more.