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Corn and Potato Chowder
2 cups frozen sweet corn kernels, thawed or fresh 1 medium onions, chopped 1 tbsp vegetable oil 2 cups vegetable broth 2 cups potatoes, fresh, with skin, diced 1/2 cup freshly chopped celery,sliced 1/2 tsp ground thyme 1 3/4 cup fat free milk (or fat free half and half) 1 pinch salt 1 pinch black pepper 1 cup chopped parsley, finely chopped In a large pot, cook corn and onions 5 to 8 minutes or until soft. Using a blender or food processor, puree 1/2 of the corn and onion mixture and the broth. Poyr mixture back into the pot. Mix in the potatoes, celery, and thyme and bring to a boil. Lower heat, place lid on pot, and simmer 10 to 15 minutes or until vegetables are soft. Mix in half and half, and cook 2 to 3 minutes. Sprinkle with salt and pepper. When ready to serve, top with parsley or chives. Nutrition per 1 cup serving: 118 calories 20.7 carbohydrates 2.2 grams fiber 5 grams sugars 2.4 grams total fat 0 mg potassium 168.8 grams sodium
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