Succotash Chowder (Diabetes Forecast) |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 2 |
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This is a slight variation from the recipe from the December 2012 issue of Diabetes Forecast. It is vegetarian, low in fat and carbs, and full of flavor. The original recipe called for 1/2 cup half-and-half and 1 1/4 cups 1% milk, but I used 1 3/4 cups milk and it worked fine. It also called for 1 tsp fresh lemon zest prior to serving, but I don't particularly care for citrus flavor in soups, so I left that off. I also left off the additional salt because I prefer to let people add salt on their own. For me, the broth provided plenty of salt. Ingredients:
2 tablespoons olive oil |
2 large onions, diced |
2 large carrots, peeled and diced |
2 stalks celery, diced |
2 garlic cloves, minced |
1/8 teaspoon crushed red pepper flakes |
1/4 teaspoon ground black pepper |
2 cups frozen corn kernels |
2 cups frozen edamame, shelled |
5 cups reduced-sodium vegetable broth |
1 3/4 cups 2% low-fat milk |
2 tablespoons cornstarch |
1/2 teaspoon dry mustard |
Directions:
1. In a large stockpot, heat the olive oil over medium heat. Add the onions, carrots, and celery and saute for 5-7 minutes.
2. Add the garlic, red pepper flakes, and black pepper, and saute for 1 minute.
3. Add the corn and edamame, and saute for 1 minute.
4. Add the broth and bring to boiling. Lower the heat and simmer for 10 minutes (uncovered).
5. Combine 1/4 cup of the milk with the cornstarch and dry mustard in a separate container, and mix until smooth. (You may want to use more cornstarch for a thicker broth.) Slowly stir the mixture into the soup, and then stir in the remaining milk. Simmer until the soup is thickened.
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