Hearty Corn and Potato Chowder

== Description ==
Contributed by Healthy Recipes for diabetic Friends Y-Group
* Source: 1,001 Delicious Recipes for People with Diabetes
* Yield: 6 servings (about 1⅓ cups each)
== Ingredients ==
* 2 cups fresh, or frozen, thawed whole-kernel corn
* 1 medium onion, chopped
* 1 tbsp vegetable oil
* 2 cups reduced-sodium fat-free chicken broth
* 2 cups cubed unpeeled Idaho potatoes
* ½ cup sliced celery
* ½ tsp dried thyme leaves
* 1¾ cups fat-free half-and-half or fat-free milk
* salt and pepper, to taste
* finely chopped parsley and chives, as garnishes
== Directions ==
# Sauté corn and onion in oil in large saucepan until onion is tender, 5 to 8 minutes.
# Process ½ the vegetable mixture and the broth in food processor or blender until finely chopped, using pulse technique.
# Return mixture to saucepan.
# Add potatoes, celery, and thyme to saucepan; heat to boiling.
# Reduce heat and simmer, covered, until vegetables are tender, 10 to 15 minutes.
# Stir in half-and-half; cook until hot, 2 to 3 minutes.
# Season to taste with salt and pepper.
# Pour soup into bowls; sprinkle with parsley and chives.
== Note ==
If a thicker soup is desired, mix 2 to 3 tablespoons flour with ⅓ cup water. Heat soup to boiling; stir in flour mixture and boil, stirring constantly, until thickened, about 1 minute.
== Nutritional information ==
Per serving (1⅓ cups): 
* 201 Calories | 2.6g Fat | 0mg Cholesterol | 143mg Sodium | 7.8g Protein | 36.2g Carbs
* Diabetic Exchanges: 2½ bread | ½ fat
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Category:Celery Recipes
Category:Chicken stock and broth Recipes
Category:Chowder Recipes
Category:Corn Recipes
Category:Healthy Recipes for Diabetic Friends
Category:Milk and cream Recipes
Category:Onion Recipes
Category:Russet potato Recipes