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Corn Chowder




Source of Recipe


mslindariz (9/4/05)


Recipe Introduction


Yield: 2 quarts = 8 –1 cup servings (3 Points)



List of Ingredients




2 T Lite Butter
2 large Celery Stalks, chopped (about 1 ½ cups)
1/2 cup diced Onion
4 Cups Water
1 Russet Potato, peeled and cut into ½ inch cubes (7 oz)
1 Bay leaf
1 15 oz. Can Creamed Corn (with liquid)
1 15 oz. Can Whole Kernel Corn (with liquid)
2 tsp. Salt
1/2 tsp. Pepper
2 T Sugar (Splenda)
1/4 Cup all-purpose Flour
1 1/2 cups FF Half & Half


Recipe



1. Saute celery and onion in the butter for 5 minutes in a large saucepan or stock pot. Don’t brown.
2. Add 4 cups of water, chopped potato and bay leaf. Bring to a boil, then reduce heat and simmer for 15 minutes, (until potatoes are soft) stirring occasionally.
3. Add creamed corn (with liquid, canned whole corn (with liquid), sugar, salt, and pepper and simmer for 20 minutes, stirring occasionally.
4. Combine flour with half & half and whisk until smooth. Add this mixture to the soup mixture and simmer for an additional 10 minutes or until thick.
5. Ladle into individual bowls and garnish with Minced Fresh Parsley