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Corn Chowder

Yield 2 servings.

Ingredients

  • Vegetable cooking spray
  • 2 tablespoons chopped sweet red pepper
  • 2 tablespoons chopped onion
  • 2 tablespoons diced celery
  • 1/2 cup diced potato
  • 1/8 teaspoon salt
  • 1 (10 1/2-ounce) can low-sodium chicken broth
  • 2 tablespoons yellow cornmeal
  • 1 cup skim milk
  • 1 cup frozen whole-kernel corn, thawed and divided
  • 1/4 cup (1 ounce) shredded reduced-fat sharp Cheddar cheese

Nutrition Information

  • calories 264
  • caloriesfromfat 18 %
  • fat 5.2 g
  • satfat 2.2 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 14.4 g
  • carbohydrate 43.6 g
  • fiber 0.0 g
  • cholesterol 12 mg
  • iron 0.0 mg
  • sodium 374 mg
  • calcium 0.0 mg

How to Make It

  1. Coat a medium saucepan with cooking spray; place over medium-high heat until hot. Add sweet red pepper, onion, and celery; saute 1 minute or until tender. Add potato, salt, and chicken broth; bring to a boil. Cover, reduce heat, and simmer 15 minutes or until potato is tender.

  2. Place cornmeal in container of an electric blender; cover and process 1 minute or until powdered. Add milk and 1/2 cup corn to cornmeal; cover and process until smooth, stopping once to scrape down sides. Add processed corn mixture and remaining 1/2 cup corn to potato mixture. Cook over low heat until thoroughly heated, stirring frequently.

  3. To serve, ladle soup into individual bowls, and top each serving with 2 tablespoons cheese.

Cooking Light Light Cooking for Two