Ingredients
2 C fresh or frozen, whole kernel corn
1 medium onion/chopped
1 T vegetable oil
2 C reduced sodium FF chicken broth
2 C cubed unpeeled Idaho potatoes
1/2 C sliced celery
1/2 tsp dried thyme leaves
1-3/4 C- FF half and half or FF milk
Salt and pepper, to taste
Finely chopped parsley and chives, as garnishes
Sauté corn and onion in oil until
onion is tender, 5 to 8 minutes. Process 1/2 the
vegetable mixture and broth in food processor
or blender until finely chopped, using pulse technique. Return mixture to saucepan.
Add potatoes, celery, and thyme to saucepan; heat to
boiling. Reduce heat and simmer, covered, until
vegetables are tender, 10 to 15 minutes. Stir in
half-and-half; cook until hot, 2 to 3 minutes. Season to taste with salt and pepper.
Pour soup into bowls; sprinkle with parsley and chives.
Note: If a thicker soup is desired, mix 2 to 3 tablespoons flour with 1/3 cup water. Heat soup to boiling; stir in flour mixture and boil, stirring constantly, until thickened, about 1 minute.
Nutritional Information Per Serving (1-1/3 cups):Calories:201, Fat:2.6 g, Cholesterol: 0 mg,Sodium:143 mg, Protein:7.8 g, Carbohydrate:36.2 g
Diabetic Exchanges: 2-1/2 Bread, 1/2 Fat
