Creamy Corn Chowder

30 minutes Prep: 20 minutes Cook: 10 minutes

126 calories per serving view nutrition facts

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2	tablespoons	chicken broth	reduced-fat
1	each	sweet red bell pepper	finely diced
3	each	scallions, spring or green onions	minced
1	each	shallot	minced
1	tablespoon	flour, unbleached all-purpose
2	cups	corn
1 3/4	cups	milk, skim
1	dash	nutmeg
1	teaspoon	soy sauce, sodium reduced
1	x	sweet red pepper rings	for garnish
1	x	parsley leaves	fresh, snipped

Place the broth in a 4-quart pot over medium heat.

Add the peppers, scallions and shallots.

Cook, stirring frequently, until the peppers are crisp-tender, about 3 minutes.

Add a bit of water, if necessary, to prevent scorching.

Stir in the flour and cook until slightly thickened, 1-2 minutes, stirring constantly.

Remove from the heat and set aside.

Place 1 cup of the corn in a blender or food processor with 1 cup of the milk.

Process on low until smooth.

Add the corn-milk mixture, the remaining corn, the remaining milk, nutmeg and soy sauce to the peppers in the pot.

Set over medium heat and bring the mixture just to boiling, stirring frequently.

Reduce heat and simmer for about 5 minutes.

Garnish with the red peppers and parsley.

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Serving Size 236g

Amount per Serving

Calories 126 10% of calories from fat