Double Corn And Cheddar Chowder Recipe - Cooking Index
Double Corn And Cheddar Chowder Recipe - Cooking Index
You'll swear you're in the heartland of the Midwest when indulging in this soup so rich and creamy, your family and friends won't believe it's low in fat and cholesterol. Light beer can replace some of the broth to produce a truly authentic Wisconsin specialty.
Courses: Soup| 1 tablespoon | 15ml | Margarine |
| 1 cup | 62g / 2.2oz | Chopped onion |
| 2 tablespoons | 30ml | All-purpose flour |
| 2 1/2 cups | 592ml | Fat-free reduced-sodium chicken broth |
| 1 | Cream-style corn - (16 oz) | |
| 1 cup | 62g / 2.2oz | Frozen whole kernel corn |
| 1/2 cup | 73g / 2.6oz | Finely diced red bell pepper |
| 1/2 teaspoon | 2.5ml | Hot pepper sauce |
| 3/4 cup | 109g / 3.8oz | Shredded sharp Cheddar cheese - (3 oz) |
| Freshly-ground black pepper - (optional) |
Melt margarine in large saucepan over medium heat. Add onion; cook and stir 5 minutes. Sprinkle onion with flour; cook and stir 1 minute.
Add chicken broth; bring to a boil, stirring frequently. Add cream-style corn, corn kernels, bell pepper and pepper sauce; bring to a simmer. Cover; simmer 15 minutes.
Remove from heat; gradually stir in cheese until melted. Ladle into soup bowls; sprinkle with black pepper, if desired.
This recipe yields 6 servings.
Exchanges Per Serving: 1 1/2 Starch, 1/2 Meat, 1 Fat.
Nutrition Facts: Calories 180; Calories from Fat 28%; Total Fat 6g; Saturated Fat 2g; Protein 7g; Carbohydrates 28g; Cholesterol 10mg; Sodium 498mg; Dietary Fiber 2g.
Source:
Diabetic Cooking at http://www.diabeticcooking.com
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