• Prep Time:
  • Cooking Time:
  • Serves: 8 Servings

Midwestern Corn Chowder

  • Recipe Submitted by on

Category: Main Dish, Low Fat, Vegetables

 Ingredients List

  • 3/4 c Chopped Onion
  • 1 ts Unsalted Butter
  • 1/4 c Dry Sherry
  • 1 c Chopped Celery
  • 2 c Diced Red Potatoes
  • 1 Bay Leaf
  • 2 c Nonfat Veg Chicken Broth;
  • -Low Sod, Note 1
  • 2 c Chopped Tomatoes
  • 1 1/2 c Corn Kernels
  • 1 1/2 c Nonfat Milk
  • 1/2 c Chopped Parsley
  • Ground Pepper; Optional


Note 1: Original recipe called for 2 C defatted chicken stock or Vegetarian

Prep Time: 15 - 20 min Cooking Time: 35 - 40 min

To lower the calories in the soup, nonfat milk and potato puree replace the
rich cream base used in traditional recipes. This soup freezes beautifully,
so make a double batch, especially when corn is at its peak.

In a large stockpot over med-high heat, saute onion in butter and sherry
until soft but not browned. Add celery and potatoes and saute for 2 min.
Crush bay leaf and wrap in cheesecloth or place in a tea ball. Add stock
and bay leaf to soup and bring to a boil.

Lower heat to simmer and cook, covered, until potatoes are tender (20 min).
Remove bay leaf and discard. Place 2 C of the soup in a blender and puree.
Return to pot. Add tomatoes, corn, and milk, and bring to a boil again.
Lower heat and simmer for 5 min. Add parsley, taste for seasoning, and add
pepper (if desired).

Makes 10 C, 8 servings

This was very, very good.

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