POTATO AND CORN CHOWDER
Prep time: 10 minutes / Cook time: 7 to 8 hours on low
Nothing says comfort food better than a hot bowl of homemade
potato and corn chowder. This fiber-rich soup is creamy and
delicious and quick to put together with just a few pantry staples.
Comfort food like this is heart-healthy, too. It’s the best of both
1½ pounds red potatoes, diced
1 (16-ounce) package frozen corn
2 medium carrots, chopped
1 large onion, chopped
3 tablespoons all-purpose flour
5 cups Savory Vegetable Broth (here) or low-sodium vegetable broth
2 teaspoons dried thyme
4 garlic cloves, minced
1 tablespoon extra-virgin olive oil
Freshly ground black pepper
1 (12-ounce) can evaporated nonfat milk
1. Place the potatoes, corn, carrots, and onion into a 6-quart slow
cooker. Stir in the flour and gently toss to combine. Stir in the
broth, thyme, garlic, and olive oil. Season with salt and pepper.
2. Cover and cook on low for 7 to 8 hours. Thirty minutes before
serving, stir in the evaporated milk and continue cooking until
3. Serve immediately.
Per Serving (1¾ cups): Calories: 208; Total Fat: 2g; Saturated Fat: 0g; Trans
Fat: 0g; Polyunsaturated Fat: 1g; Monounsaturated Fat: 1g; Cholesterol: 2mg;
Sodium: 172mg; Carbohydrates: 41g; Fiber: 4g; Sugars: 11g; Protein: 8g
COOKING TIP: Almost any type of potato will work in this recipe
depending on the texture you prefer. Red potatoes hold their shape a bit
better, but russet potatoes will make for a thicker soup.