parmesan corn chowder

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* Exported from MasterCook *

 

Parmesan Corn Chowder

 

Recipe By :Evelyn Tribole 2000

Serving Size : 6 Preparation Time :0:00

Categories : Soups

 

Amount Measure Ingredient -- Preparation Method

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2 cups defatted low-sodium broth (chicken/vegetable)

2 potatoes -- peeled and chopped

1 carrot -- chopped

1 celery rib -- chopped

1 small onion -- chopped

1/4 teaspoon ground black pepper

1 ear corn -- shucked

17 ounces canned cream style corn

2 cups lowfat 1% milk -- divided

2 tablespoons cornstarch

1 cup freshly grated Parmesan cheese

 

1. In a 4 quart pot, combine the broth, potatoes, carrot, celery, onion, and

pepper. Bring to a boil over medium high heat. Reduce the heat to medium, cover,

and simmer for 10 minutes, or until the vegetables are tender.

 

2. Slice the corn kernels off the cob. Add to the soup along with the cream

style corn. Pour all but 2 tablespoons of the milk into the corn mixture.

 

3. In a cup, dissolve the cornstarch in the remaining 2 tablespoons milk. Add to

the soup. Cook, stirring, for 1 minute, or until bubbly Cook for 1 minute

longer. Add the cheese and stir until melted. Ladle into bowls and serve.

 

REDUCING CALORIES, FAT, CHOLESTEROL, SODIUM:

* Using 1% milk instead of whole milk

* Using cornstarch as a thickener rather than butter and flour

* Using fat free chicken broth

 

Source:

" More Healthy Homestyle Cooking [iSBN 1579541178] "

Copyright:

" Rodale Press/Prevention "

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Per Serving (excluding unknown items): 227 Calories; 6g Fat (21.8% calories from

fat); 11g Protein; 35g Carbohydrate; 6g Dietary Fiber; 14mg Cholesterol; 639mg

Sodium. Exchanges: 2 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 1/2 Non-Fat

Milk; 1/2 Fat.

 

NOTES : " Here's a hearty chowder that pairs nicely with a tossed green salad and

a crusty roll. The tang of the cheese blends well with the sweetness of the

corn. " -Evelyn

 

Nutr. Assoc. : 0 0 0 0 0 0 0 2961 0 0 0