SUMMER VEGETABLE CORN-CHOWDER
2 Potatoes, peeled and diced
¼ Cup Leeks, sliced thinly
¼ Cup Red onion, diced
¼ Cup Celery, chopped
2 Cloves Garlic, minced
1 Tbs Margarine
2 Cups Low-sodium chicken broth
2 Tbs Cornstarch
4 Cups Skim milk
2 16 oz cans Corn
1 Cup Evaporated skim milk
½ tsp Salt
1 tsp Hot pepper sauce
¼ Cup Parsley, minced
1 Tbs Dill weed
In a large soup pot over medium heat, add chicken broth, potatoes, leek, onion and celery. Add in margarine and garlic.
Cover and simmer 25 minutes, stirring frequently.
In a saucepan, dissolve cornstarch in cold skim milk. Whisk over medium high heat until thickened, and then whisk into soup pot. Add corn, evaporated skim milk, salt and hot pepper sauce to pot.
Simmer, uncovered for 15 minutes. Stir occasionally to thicken the chowder. Don't allow to boil! Serve warm in bowls, topped with parsley and dill. Enjoy!
Servings: 6
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