Succotash Chowder (Diabetes Forecast)

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Total Time
50mins
Prep
20 mins
Cook
30 mins

This is a slight variation from the recipe from the December 2012 issue of Diabetes Forecast. It is vegetarian, low in fat and carbs, and full of flavor. The original recipe called for 1/2 cup half-and-half and 1 1/4 cups 1% milk, but I used 1 3/4 cups milk and it worked fine. It also called for 1 tsp fresh lemon zest prior to serving, but I don't particularly care for citrus flavor in soups, so I left that off. I also left off the additional salt because I prefer to let people add salt on their own. For me, the broth provided plenty of salt.

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Ingredients

Nutrition

Directions

  1. In a large stockpot, heat the olive oil over medium heat. Add the onions, carrots, and celery and saute for 5-7 minutes.
  2. Add the garlic, red pepper flakes, and black pepper, and saute for 1 minute.
  3. Add the corn and edamame, and saute for 1 minute.
  4. Add the broth and bring to boiling. Lower the heat and simmer for 10 minutes (uncovered).
  5. Combine 1/4 cup of the milk with the cornstarch and dry mustard in a separate container, and mix until smooth. (You may want to use more cornstarch for a thicker broth.) Slowly stir the mixture into the soup, and then stir in the remaining milk. Simmer until the soup is thickened.
Most Helpful

5 5

We really enjoyed this soup. It was just the thing I was craving. I added a couple shakes of hot sauce to it to give a little kick. Thanks for posting the recipe, I plan on making it again.