A Lighter Corn Chowder

Submitted 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."

 

• Ready In: 25mins
• Ingredients: 7
• Yields: 3 Bowls

ingredients

• 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

1. 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.
2. 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.

Reviews

[Brooke the Cook in]

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!

 

[Katanashrp]

Very simple and quick. I like the addition of bell pepper. Thank you.