Hello, Everyone! Welcome to another "Foody Friday!" I hope that you've all had a fantastic week! (Wow, that was a lot of exclamation points! ;)
As I mentioned in one of my previous posts, I ab-so-lutely {heart} fall! Well...usually. I have to admit that this week has turned into the exception. It has been so incredibly rainy this week, and I would give just about anything for just a glimpse of a blue sky! On the flip-side, the yucky weather has gotten me thinking about warm, yummy soups and chowders. There's just nothing like a bowl (or mug) of warm soup on a wet, gloomy day! With that in mind, I decided to share a Weight Watcher-friendly chowder recipe that I found on Pinterest.
Points Plus+ 5 per serving
Ingredients:
1 1/2 tsp. canola oil2 large onions, chopped
1 stalk celery, chopped
1 red bell pepper, diced
3 cloves garlic, minced
1/2 tsp. ground cumin
3 1/2 cups reduced-sodium chicken broth
1 Tbs. chopped fresh thyme (or 1 tsp. dried)
1 bay leaf
2 cups frozen corn kernels
1 potato, peeled and diced
2 tablespoons cornstarch
1 12-ounce can nonfat evaporated milk
salt & freshly ground pepper, to taste
pinch of cayenne pepper
Directions:
Heat oil in a large, heavy saucepan over low heat. Add onions and cook, stirring, for 5 minutes. Add celery, bell pepper, garlic, and cumin and cook, stirring, for 2 to 3 more minutes. Add broth, thyme, and bay leaf and bring to a boil. Reduce heat to low and simmer, uncovered, for 10 minutes.
Add corn and potatoes, return to a simmer, and cook until all the vegetables are tender, for 5 to 10 minutes. Place cornstarch in a small bowl and slowly add the evaporated milk, stirring until smooth. Stir the cornstarch mixture into the soup and return to a simmer. Cook, stirring, until thickened, about 2 minutes. Discard the bay leaf. Season with salt, pepper, and cayenne.
Makes 6 Servings (1 cup per serving)
Nutritional info per serving: 200 calories; 2 g fat; 5 mg cholesterol; 38 g carbs; 10 g protein;
4 g fiber; 208 mg sodium
Happy cooking!
*hugs*
Michelle
