corn chowder

I love soup.  All kinds of soup. Well, okay, most kinds.  I'm not really a fan of the buttery, heavy cream-filled, gain 10 pounds from one bowl kind.  My version of corn chowder is a little more waistline friendly.

Healthy soup justifies dipping some fresh bread in it, right?

Cook the onions with olive oil and salt until they soften before you add everything else.

Add everything else (except the milk).

I like to cut my potato chunks small enough to eat in a single bite, but big enough that they won't break down to nothing.

Take the soup off the heat and add the milk in.  Enjoy!  Especially if you have some best bread to dip into it!

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corn chowder

by Liesl July-24-2014

healthier chowder

Ingredients

• 1 yellow onion, diced
• 1 tbsp olive oil
• 6 cups chicken stock
• 2 cups corn
• 4 yukon gold potatoes, diced
• 3 cloves garlic
• 1 tsp onion powder
• 1 tsp thyme
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp cayenne pepper
• 1 cup milk (I used skim)

Instructions

1. Cook the diced onion on medium heat with the olive oil and salt until softened. Then add the remaining ingredients, minus the milk. Stir occasionally, cook about 30 minutes, or until the potatoes are fork tender.2. Remove the pot from heat and pour in the milk. Serve immediately, or refrigerate in an airtight container for several days.

Details

Prep time: 5 mins Cook time: 40 mins Total time: 45 mins Yield: serves 4