Corn Chowder

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* Exported from MasterCook *

 

Corn Chowder

 

Recipe By :The (Almost) No Fat Cookbook - Bryanna Clark Grogan

Serving Size : 6 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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3 cups vegetarian broth

2 cups potatoes -- peeled and diced

1 small onion -- chopped

1/2 cup celery -- chopped

1/2 cup red bell pepper (optional) -- chopped

1/2 cup green bell pepper (optional) -- chopped

1/2 teaspoon dried thyme

2 1/2 cups reduced-fat soymilk or rice milk mixed

with 2 tablespoons cornstarch

2 cups cooked corn kernels (1 16-oz can)

2 cups cooked or canned small red beans or kidney

beans (1 16-oz can) -- drained

2 tablespoons nutritional yeast flakes

1 teaspoon salt

1/2 teaspoon ground cumin (optional)

pepper to taste

pinch cayenne

 

Serves 6 to 8

 

Bring broth, potatoes, onion, celery, peppers, and thyme to a boil in a large

pot. Reduce heat, cover, and simmer until the potatoes are tender. Add milk

mixture, corn, beans, nutritional yeast, salt, cumin, pepper, and cayenne and

simmer on low heat until the soup thickens, stirring occasionally. Taste for

seasoning, sprinkle on some black pepper or some chopped fresh parsley, and

enjoy!

 

Description:

" You can use white beans or black-eyed peas or any other beans if you

don't have kidneys or small reds, but the red beans are attractive in

this soup. The beans can also be omitted, if you like. "

 

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Per Serving (excluding unknown items): 49 Calories; trace Fat (1.8% calories

from fat); 1g Protein; 11g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol;

368mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Vegetable; 0 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0