Corn Chowder Recipe
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) | ||
| Yellow 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
MAKING
1. Apply a coat of cooking spray over a medium saucepan and let it heal up over a medium flame
2. Add onion, bell pepper and celery and saute for a minyte until tender
3. Add potato, salt and pepper, and chicken broth and bring it to a boil; cover, turn the heat down and let simmer for fifteen minutes till potato turns tender
4. In a blender, add the cornmeal and process till powdered; add milk and half a cup of corn and process again till smooth
5. To the potato mixture, add the remaining corn and the cornmeal puree and cook over low flame until well heated up; keep stirring every now and then
SERVING
6. Ladle this soup into individual bowls and sprinkle cheese on top before serving
1. Apply a coat of cooking spray over a medium saucepan and let it heal up over a medium flame
2. Add onion, bell pepper and celery and saute for a minyte until tender
3. Add potato, salt and pepper, and chicken broth and bring it to a boil; cover, turn the heat down and let simmer for fifteen minutes till potato turns tender
4. In a blender, add the cornmeal and process till powdered; add milk and half a cup of corn and process again till smooth
5. To the potato mixture, add the remaining corn and the cornmeal puree and cook over low flame until well heated up; keep stirring every now and then
SERVING
6. Ladle this soup into individual bowls and sprinkle cheese on top before serving
Chef
