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Saturday, January 28, 2012

Healthy Corn Chowder

I have read that if you eat soup before a meal, you tend to eat less during the meal (and this can lead to weight loss). Of course, by soup, this is probably referring to a broth like soup as opposed to a creamy soup like Cream of Mushroom, or New England Clam Chowder (yup, that's the white one).

Now I have nothing against broth based soups, but I just love the texture and heartiness of a nice, creamy soup. But, if you are watching your waistline this new year, perhaps a cream filled soup isn't the best option.

Never fear! Creamy textured soups don't have to contain cream! They can be just as healthy and full of good stuff like a broth based soup. And the best part about soup is that you can make a big batch and freeze it!

So, try some of my favorite soups:

Healthy Corn Chowder
Makes a huge pot! (6-8 people)

1 tbsp Canola Oil
2 Large Carrots, diced
4 stalks Celery, diced
1 Large Onion, diced
1 tbsp Fresh Thyme Leaves, chopped
2 cups Frozen Corn
1 Large Potato (about 2 cup), peeled and diced into 1 cm cubes
1 liter Chicken Broth
1 tbsp Cornstarch
1 3/4 plus 1/4 cups Skim Milk
Fresh Ground Black Pepper
Grated Cheddar Cheese for garnish (optional)

In a large pot over medium high heat, heat oil and cook carrots, celery, and onion for a couple of minutes. Add 1. Heat oil in medium saucepan. Add celery, onion, and green pepper, and sauté for 2 minutes.

Add thyme, corn, potato, and chicken broth. Bring to a boil, cover, and reduce heat to medium low. Cook for about 8-10 minutes until potatoes are fork tender.

Stir in the 1 3/4 cups of skim milk. Dissolve the cornstarch in the other 1/4 cup of the skim milk, then slowly stir that into the soup. Bring to a boil so that soup thickens. Season with salt and pepper to taste. Ladle into serving bowls and garnish if desired with grated cheddar cheese.

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