Recipes For the Soul : Forum : veggies & corn chowder

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veggies & corn chowder

11 Years Ago

Chow down on this corn and veggie chowder. This creamy soup is rich in flavor and ingredients. The potatoes add a chunkier consistency. Serve with warm bread and a scrumptious side salad.


1 tbsp. vegetable oil 2 tbsp. celery, finely diced 2 tbsp. onion, finely diced 2 tbsp. green pepper, finely diced 1 pkg. (10 oz.) frozen whole kernel corn 1 cup raw potatoes, peeled, diced in 1/2-inch pieces 2 tbsp. fresh parsley, chopped 1 cup water 1/4 tsp. salt Black pepper 1/4 tsp. paprika 2 tbsp. flour 2 cups low fat or skim milk

Heat oil in medium saucepan. Add celery, onion, and green pepper, and sauté for 2 minutes. Add corn, potatoes, water, salt, pepper, and paprika. Bring to boil, then reduce heat to medium. Cook covered for about 10 minutes or until potatoes are tender. Place 1/2 cup of milk in jar with tight fitting lid. Add flour and shake vigorously. Gradually add milk-flour mixture to cooked vegetables. Then add remaining milk. Cook, stirring constantly, until mixture comes to boil and thickens. Serve garnished with chopped, fresh parsley.