Cooking Light Corn Chowder

Name: Cooking Light Corn Chowder
Ingredients: 1 1/2 tsp. vegetable oil; 2 large onions, chopped; 1 stalk celery, chopped; 1 red pepper, diced; 3 cloves garlic, minced; 1/2 tsp. ground cumin; 3 1/2 c. chicken stock; 1 tsp. dried thyme; 1 bay leaf; 2 c. frozen corn kernels; 1 large potato, peeled and diced; 2 Tbsp. cornstarch; 1 (12 oz.) can evaporated skim milk; salt and pepper to taste; pinch of cayenne pepper

15 ingredients

9 steps

Ingredients

1 1/2 tsp. vegetable oil
2 large onions, chopped
1 stalk celery, chopped
1 red pepper, diced
3 cloves garlic, minced
1/2 tsp. ground cumin
3 1/2 c. chicken stock
1 tsp. dried thyme
1 bay leaf
2 c. frozen corn kernels
1 large potato, peeled and diced
2 Tbsp. cornstarch
1 (12 oz.) can evaporated skim milk
salt and pepper to taste
pinch of cayenne pepper

Directions

1

In a large saucepan, heat oil. Add onions; cook for 5 minutes.
2

Add celery, red peppers, garlic and cumin.
3

Cook 2 to 3 minutes.
4

Add chicken stock, thyme and bay leaf.
5

Bring to boil. Reduce heat and simmer, uncovered, for 10 minutes.
6

Add corn and potatoes; return to simmer and cook until vegetables are tender, 5 to 10 minutes. Place cornstarch in small bowl.
7

Slowly add evaporated milk, stirring until smooth.
8

Stir into soup. Cook, stirring, until thickened about 2 minutes. Discard bay leaf. Season with salt, pepper and cayenne.
9

Makes about 6 1/2 cups. Serves 6.