Corn Chowder
Corn is a fall staple with a great source of fiber. Have this as a side with rotisserie chicken and steamed vegetables
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)