This Potato and Corn Chowder is a low calorie, yet filling, lunch or dinner. It’s also a classic winter flavor combination. Potatoes, corn, and chowder – all three of those make you feel all warm and cozy, don’t they? They evoke images of big farm tables and old stone fireplaces, and steaming bowls of goodness, while frost bites at the windows. You can make it even more special by serving it in a whole grain bread bowl.
- 1/2 medium - red onion, chopped
- 2 stalks - celery, chopped
- 1 16 oz bag - frozen corn kernels
- 6 medium - red potatoes, chopped (about 1 lb)
- 3 cups - water or vegetable broth
- 1 cup - soy milk, plain and unsweetened
- 1/4 tsp - chipotle chili powder
- In large saucepan over medium heat, dry sauté the onion and celery until tender, adding a little water if needed to prevent sticking.
- Stir in the corn, potatoes, and water. Cover and cook over medium heat for 15 minutes, until potatoes are tender.
- Stir in the soy milk and the chili powder. Using an immersion blender, blend the chowder to achieve your desired consistency. We like ours thick, but still chunky, with pieces of potatoes and corn. If you don't have an immersion blender, scoop half of the chowder into a blender, puree, then return to the pot. Salt to taste.
Nutrition (per serving): 209 calories, 76% calories from carbohydrates, 14% calories from protein, 10% calories from fat, 5.9g fiber.