Country Style Corn Chowder Recipe
Summary
DishSoup
Ingredients
| Cooking spray | ||
| Red bell pepper | 2 Tablespoon, chopped | |
| Onion | 2 Tablespoon, chopped | |
| Celery | 2 Tablespoon, chopped | |
| Red potato | 1/2 Cup (16 tbs), diced | |
| Salt | 1/4 Teaspoon | |
| Pepper | 1 Dash | |
| 1 (15.75-ounce) can 30%-less-salt chicken broth (such as Campbell's Healthy Request) | ||
| Cornmeal | 2 Tablespoon | |
| 1 cup fat-free milk | ||
| 1 cup frozen whole-kernel corn, thawed and divided | ||
| Sharp cheddar cheese | 1/4 Cup (16 tbs) | |
Directions
1. Coat a medium saucepan with cooking spray; place over medium-high heat until hot. Add bell pepper, onion, and celery; saute 1 minute or until tender. Add potato, salt, pepper, and chicken broth; bring to a boil. Cover, reduce heat, and simmer 15 minutes or until potato is tender.
2. Place commeal in a blender; process 1 minute or until powdered. Add milk and 1/2 cup corn; process until smooth. Add pureed corn mixture and remaining 1/2 cup corn to potato mixture. Cook over low heat until thoroughly heated, stirring frequently.
3. Ladle soup into bowls, and sprinkle with cheese.
2. Place commeal in a blender; process 1 minute or until powdered. Add milk and 1/2 cup corn; process until smooth. Add pureed corn mixture and remaining 1/2 cup corn to potato mixture. Cook over low heat until thoroughly heated, stirring frequently.
3. Ladle soup into bowls, and sprinkle with cheese.
Chef
