Corn Chowder

  • Yield servings

A quick and easy corn soup


1 tablespoon olive oil
1 tablespoon butter
4 cups peeled and diced baking potatoes (about 2)
1 onion, chopped
1 red or green bell pepper, chopped
1/4 cup all-purpose flour
1/2 teaspoon poultry seasoning
2 cups fat-free low-sodium vegetable broth
3 cups fat-free milk
1 bay leaf
1 (16-ounce) package frozen corn
salt and pepper to taste (optional)
1/2 cup chopped green onions (optional)


  1. In a large nonstick saucepot, heat the olive oil and butter over medium heat. Saute the potatoes, onion, and green pepper for 8-10 minutes, stirring until tender.
  2. Sprinkle with flour and poultry seasoning and cook for 1 minute. Gradually add the vegetable broth and mix well. Add the milk and bay leaf. Bring the mixture to a boil and add the corn.
  3. Return to a boil, then reduce heat and simmer for 5-10 minutes or until thick. Season with salt and pepper (if using). Serve with green onions if desired.

From Holly Clegg’s Trim & Terrific Diabetic Cooking



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