Recipe of the Day — Soup

It’s beginning to turn cooler outside and soup is once more a somewhat acceptable meal in our house. Below is a recipe from a booklet called ‘Great Tasting Diabetic Recipes’. Oh, you already know what I’m going to say next don’t you? I modify it! 😉

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Double Corn and Cheddar Chowder

1 Tbsp margarine

1 cup chopped onion

2 Tbsp flour

2 1/2 cup fat free reduced sodium chicken broth

1 can (16 oz) cream-style corn

1 cup frozen whole kernal corn

1/2 cup finely diced red bell pepper

1/2 tsp hot pepper sauce

3/4 cup shredded cheddar cheese

freshly ground black pepper

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 kernals, bell papper 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.

Makes 6 servings.

Variations:

Add 1 cup cooked white or brown rice with corn.

Replace some of the chicken broth with light beer to produce a truly authentic Wisconsin specialty.

180 Calories per serving (28% from fat)

Dietary exchanges: 1 1/2 starch/bread; 1/2 lean meat, 1 fat

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I don’t saute the onion and make a roux with the flour — I just pour chicken broth in a pan with chopped onions, garlic, usually a couple of diced chicken breasts or some shredded pre-cooked chicken and let it simmer until the chicken is cooked through. I add the corn (usually two cans of creamed and two cans of regular or a bag of frozen or a couple of cobs of fresh, cut off) and a few diced potatoes with some bell pepper (I often use green b/c it’s cheaper but red looks prettier) and some green chiles — canned or fresh roasted and chopped. I usually skip the pepper sauce b/c the twinkies have delicate tastebuds but it’s nice in the soup and even a little white pepper is nice. I add salt and pepper directly to the soup, not just at serving. I usually don’t stir the cheese into the soup b/c we have so many lactose intolerants here (I grate some and let people sprinkle in what they want) . . . but I do usually stir together a little Lactaid milk with flour (regular milk works the same here) and pour that into the soup when it’s about done to thicken it.

We had this for dinner tonight with some homemade biscuits and fruit salad. It’s one soup the kids actually like! I’ve never tried it with beer.

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One Response

  1. Hey, thanks for putting us on your blogroll. I’ve enjoyed checking out your website and will add you to our blogroll as well. This chowder sounds delicious!

    BK

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