|My friend, Mimi, asked me last week if you can make cream soups low fat. I personally have no problem with the texture when I use lower fat products, but I don't know that I have had much experience with cream soups. I am more of a broth based soup lover. I made this one last week when I was not feeling so well. I have to say, it hit the spot! I had never had corn chowder until I met my husband. I am not sure why we never made this when I was growing up (I will have to find out about that one). We have made quite a few changes to my mother-in-laws recipe over the years and I started to use this Cooking Light recipe as a reference for the changes a while back. It is actually very quick and very tasty! I like being able to change it up from time to time depending on what we are in the mood for. The illustrator's mom never put chicken in hers, but I think she used bacon and the grease...heck no for my corn chowder (by all means, do what you like). So, here is how I made it this time.
Potato Corn Chowder
2 tablespoons Smart Balance Light
1/2 cup chopped onion
2 tablespoons all-purpose flour
3 cups Lactaid fat free milk (I think soy milk or almond milk would be good)
2 cups cooked potatoes (diced small)
1 1/2 cups frozen corn kernels
1 1/4 teaspoon dried thyme
1 (14 3/4-ounce) can cream-style corn
salt to taste
fresh ground black pepper
Melt the Smart Balance in a large Dutch oven over medium heat. Add onion and cook for 3 minutes or until tender, stirring frequently. Add flour; cook 1 minute, stirring constantly. Stir in milk and remaining ingredients. Bring to a boil; cook until thick (about 5 minutes).
*Make sure you bring it to a boil so it will thicken.
Labels: soup, vegetables