This recipe is safe for Coumadin (warfarin) users.
Avoid this recipe if you are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten.
"Sex is good, but not as good as fresh sweet corn." -Garrison Keillor, Humorist
Most people think of corn as a vegetable, but it's actually a whole grain. Like wheat or rice, corn has a lot of fiber, good quality fats, and carbohydrates.
I like to make my corn chowder with russet potatoes. The waxy red potatoes will not thicken a soup as well as the more fragile russets, which will break down slowly to make the soup creamy.
Servings: 6 | Serving size: 1 1/2 cups
Cooking Time: 90 Minutes
This recipe can easily be multiplied. This soup is better if it cools and sits in the fridge overnight. Keeps well for about 48 to 72 hours. Serve with a 2 ounce whole wheat or gluten-free roll and a salad.
Place the olive oil in a medium stock pot over medium heat.
Add the minced garlic and onion and cook for five minutes.
Stir frequently and do not allow to brown.
After about ten minutes the onions will be translucent and slightly soft.
Add the potatoes, corn and vegetable.
Simmer over very low heat for 45 minutes. Do not allow the soup to boil.
Add the milk, fresh thyme, salt and pepper and cook for fifteen minutes longer.
Remove and allow to cool and then chill at least overnight.
Reheat soup very gently for about 20 minutes before serving.
Serving size: 1 1/2 cups
|Calories 280||Calories from Fat 41|
|% Daily Value|
|Total Fat 4.5g||6%|
|Saturated Fat 1.5g||8%|
|Monounsaturated Fat 1.5g|
|Trans Fat 0g|
|Total Carbohydrates 58g||21%|
|Dietary Fiber 5g||17%|
|Vitamin A 0%||Vitamin C 32%|
|Calcium 0%||Iron 6%|
|Vitamin K 2mcg||Potassium 1100mg|