Creamy Vegetable Chowder
- On January 08, 2013
- By Lindsay
- In Entrees, Quick and Easy, Recipes, Salad/Vegetables, Soup, Vegetarian
0
Craving corn chowder? Try this recipe, featuring even more vegetables, and much less fat!
Creamy Vegetable Chowder
Print recipe
| Serves | 6 |
| Dietary | Vegetarian |
| Meal type | Lunch, Main Dish, Soup |
| Misc | Pre-preparable, Serve Hot |
| Website | Adapted from twopeasandtheirpod.com |
Ingredients
- 2 tablespoons Smart Balance butter
- 1 Large onion, chopped
- 2 cloves garlic, minced
- 2 stalks celery, chopped
- 1 Large carrot, chopped
- 1 red pepper, diced
- 3 tablespoons poblano pepper, minced (optional)
- 2 Yukon Gold potatoes, washed and diced
- 2 cups vegetable broth
- 2 cups frozen or canned sweet corn
- 1/3 cup all-purpose flour
- 3 1/2 cups skim milk
- 1/2 teaspoon dried thyme
- black pepper and salt to taste
- shredded low-fat cheddar cheese for topping, optional
Note
Love corn chowder? This is a great recipe that includes even more nutritious vegetables, and much less fat, without sacrificing the taste!
Directions
| Step 1 | |
| In a large soup pot over medium-high heat, add butter, onion, and garlic and saute for 2-3 minutes. | |
| Step 2 | |
| Add remaining vegetables (expect for corn) and broth to pot, and cook about 10 minutes until vegetables are tender. | |
| Step 3 | |
| In a medium-sized bowl, whisk flour and milk. Pour into soup pot with vegetables and broth. | |
| Step 4 | |
| Add corn, thyme, black pepper and salt. Let simmer 20-30 minutes. | |
| Step 5 | |
| Serve with shredded cheese if desired. | |
