Corn Chowder

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Corn Chowder

Corn is a fall staple with a great source of fiber. Have this as a side with rotisserie chicken and steamed vegetables
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Course Soup
Cuisine American, vegetarian
Servings 4 Servings
Calories 222 kcal

Equipment

  • 1 Immersion blender or regular blender

Ingredients
  

  • 1 medium Yellow onion chopped
  • 1 clove Garlic chopped
  • 4 Stalks Celery chopped
  • 2 2/2 cups Corn kernels frozen ok
  • 1 lb Potatoes cut into 1”
  • 4 cups Water
  • 1 tsp Thyme
  • dash Salt and pepper

Instructions
 

  • Heat a large pot to medium high heat. Add onion, garlic and celery and cook for 2 minutes stirring frequently.
  • Add the corn, potatoes, water, thyme, salt and pepper and bring to a boil.
  • Reduce and cover, cook for about 30 minutes (until the potatoes are fork tender).
  • Remove cover and stir in the milk. Turn off heat. Use an immersion blender to blend ingredients to desired consistency.

Video

Notes

Calories: 222kcal
Protein 7g
Fiber: 4g
Carbs: 43g
Net Carbs: 39g (2 1/32 exchanges)
Keyword Fall Meals, Fall Soup, Healthy Soup, soup