Sweet Potato Corn Chowder - 2
Source of Recipe
6, 1 cup servings
List of Ingredients
1 pound sweet potatoes (1 large or 3 small), peeled and cubed
1 cup chopped celery (about 4 stalks)
1 small onion, chopped fine or grated
3 cups fat-free vegetable broth or chicken broth
1 14.75-oz can creamed corn
Cooking spray
Optional Ingredients:
1/2 cup chopped carrots (about 2 medium carrots)
1/2 teaspoon dried basil
1 bay leaf (Use 2, if you really love the flavor!)
1/4 teaspoon salt
Recipe
In a Dutch oven or soup kettle, saute celery and onion in cooking spray until tender. Add all remaining ingredients except creamed corn; bring to a boil over medium heat. Reduce heat; cover and simmer for 25-30 minutes or until potatoes are tender.
Discard bay leaf!
Mash with potato masher until you are happy with the consistency. Or, for a less-chunky soup, process soup in a blender or food processor in batches until smooth. Return all to kettle, add creamed corn, and heat through.
Usually, I chop up 1 cup of the sweet potato into bite-sized pieces, I boil them separately, and then add them to the soup after I puree it in the blender.
Yields: 6 (1-cup) servings (2 points per serving)
Nutritional Info: (per 1-cup serving): 157 calories, .4 g. fat, 4.25 g. fiber (2 points)
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