Low Calorie Corn Chowder Recipe

Easy Chicken Corn Chowder Healthy Fitness Meals

WEBNov 21, 2023 · Heat the oil in a large stock pot over medium heat. Saute the onion, celery, and bell peppers until softened, 3-4 minutes. Add in …

Rating: 5/5(23)
1. Heat the oil in a large stock pot over medium heat. Saute the onion, celery, and bell peppers until softened, 3-4 minutes. Add in the potatoes, shredded chicken, corn and vegetable broth. Mix well and bring to a boil.
2. Meanwhile, in a small bowl whisk well the almond milk and cornstarch until no visible lumps.
3. Once the soup is boiling, reduce the heat to low and stir in the almond milk mixture and seasonings.
4. Cover and simmer on low heat for 25-30 minutes, or until the potatoes are tender.

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LowFat Corn and Potato Chowder Eat. Drink. Love.

WEBMar 27, 2023 · Instructions. Cook the bacon over medium heat until crispy in a large dutch oven or pot. Remove the bacon using a slotted spoon, …

1. Cook the bacon over medium heat until crispy in a large dutch oven or pot. Remove the bacon using a slotted spoon, but leave the drippings.
2. Add the onion and saute for about 2-3 minutes or until translucent. Add the potatoes and the carrots to the pot followed by the cumin, salt, pepper, and the flour. Stir until everything is well-coated with the flour. Pour the broth in. Lower the heat and bring to a simmer. Let the vegetables simmer for about 15 minutes or until mostly cooked and slightly thickened. Stir in the corn and let cook for another 10 minutes. Stir in the milk and half and half and let cook for another 5-10 minutes until the vegetables are cooked and the soup is heated. Season with additional salt and pepper if desired.
3. Sprinkle some of the bacon on top of each individual bowl. Garnish with fresh chopped green onion or parsler or shredded cheese!

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Hearty Corn Chowder Recipe From Scratch Healthy …

WEBAug 21, 2020 · Add Liquid and Veggies: Add in broth, celery, potatoes and corn, and bring to a simmer. Simmer 20 minutes until the potatoes are …

1. in a large heavy soup pot over medium-high heat. Add garlic and onion and cook, stirring often until the onions are starting to brown, about 4 minutes.
2. Add in paprika, thyme, salt and pepper and stir to coat. Cook until the spices are fragrant, about 30 seconds, then add in the wine to prevent the spices from scorching. Let simmer until mostly evaporated, about 1 minute.
3. Add in broth, celery, potatoes and corn, and bring to a simmer. Simmer 20 minutes until the potatoes are very soft and starting to fall apart. Remove from the heat.
4. Remove 3 cups of the soup from the pot and set aside. Transfer the remaining soup to a blender. Use caution when pureeing hot liquids. Blend until smooth. Combine the reserved 3 cups soup and the pureed soup.

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