DirectionsStep1Preheat a large pot over high heat then add the cauliflower and pour water over it until the cauliflower is covered. Boil the cauliflower until it sofftens about 5 minutes then drain and set aside.Step2Place the pot on the heat. Set to medium heat and add the olive oil, onioins and garlic. Sauté 3-4 minutes until translucent.Step3Add the potatoes, 3 cups of broth, salt, pepper, parsley and turmeric. Cover and bring the pot to a boil 15 minutes or until potatoes are soft.Step4While the pot boils, take 1/4 cup of the corn kernels, 1/4 cup of broth and cauliflower and add it to a blender. Blend until smooth then pour the contents into the pot along with the remaining corn.Step5Reduce the heat to a low simmer. Stir and cook another 3-5 minutes or until heated through. Taste and adjust seasonings as necessary. Serve immediately.Step6Store the chowder in the refrigerator up to 7 days or in the freezer up to 60 daysIngredientsIngredients2 cupsCauliflower (florets)1 tablespoonExtra Virgin Olive Oil⅓ cupWhite Onion (diced)2 tablespoonsGarlic (minced)2 cupsGold Potatoes (diced and peeled)3 ¼ cupsLow Sodium Vegetable Broth1 teaspoonSalt½ teaspoonBlack Pepper½ teaspoonParsley Flakes¼ teaspoonTurmeric12 ouncesCorn Kernels (frozen)See moreNutritionalNutritional149 Calories3 gTotal Fat29 gCarbohydrate1,020 mgSodium4 gProteinFrom skinnyfitalicious.comRecipeDirectionsIngredientsNutritionalExplore furtherHealthy Corn Chowder Recipes - EatingWelleatingwell.com15-Minute Healthy Corn Chowder Recipe - Liz Moodylizmoody.comLow Fat Corn Chowder Recipe - Healthy.Food.comfood.comHearty Corn Chowder Recipe From Scratch - Healthy …healthyseasonalrecipes.…Healthy Corn Chowder Recipe - Food.comfood.comRecommended to you based on what's popular • Feedback
Low-Fat Corn and Potato Chowder
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Web2 cups carrots, chopped. 1 large onion, chopped. 2 tablespoons olive oil. 1 (16 ounce) bag frozen corn. 2 (15 1/2 ounce) cans cream-style corn. 2 cups low sodium chicken broth. 2 cups 1% low-fat milk. bells seasoning, to taste. pepper, to taste.
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WebJul 9, 2019 · Cook your vegetables: First, melt butter in a large pot over medium heat. Add the vegetables (except the corn and potatoes), for about 6-8 minutes. Add in the flour, thyme, and garlic and cook 1 1/2 minutes. …
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WebJul 25, 2014 · Instructions. Pour the vegetable oil in a saucepan and heat on a medium flame. Add onion and celery and cook for 5 minutes, stirring. Add water, potatoes and carrot. Bring to a boil. Turn down to low heat. …
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WebIn large saucepan add water, onions, carrots, celery and pepper. Cover and cook on high heat until water comes to a boil. Reduce heat and simmer until vegetables are tender. Stir in corn, milk, and cheese and return soup to a boil. Reduce heat and simmer uncovered for …
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WebIn a large saucepan, stir together the corn, potato, onion, water, chicken bouillon, and black pepper. Bring to a boil; reduce heat. Cover and simmer 10 minutes or just until potatoes and corn are tender, stirring occasionally. Stir in the half cup of milk and continue to simmer. Meanwhile, in a small bowl, stir together dry milk and flour.
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