Creamy Vegetable Chowder
Creamy Vegetable Chowder
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
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Step 1
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| In a large soup pot over medium-high heat, add butter, onion, and garlic and saute for 2-3 minutes. |
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Step 2
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| Add remaining vegetables (expect for corn) and broth to pot, and cook about 10 minutes until vegetables are tender. |
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Step 3
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| In a medium-sized bowl, whisk flour and milk. Pour into soup pot with vegetables and broth. |
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Step 4
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| Add corn, thyme, black pepper and salt. Let simmer 20-30 minutes. |
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Step 5
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| Serve with shredded cheese if desired. |
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