Description[]
Contributed by Healthy Recipes for diabetic Friends Y-Group
- Source: 1,001 Delicious Recipes for People with Diabetes
- Yield: 6 servings (about 1⅓ cups each)
Ingredients[]
- 2 cups fresh, or frozen, thawed whole-kernel corn
- 1 medium onion, chopped
- 1 tbsp vegetable oil
- 2 cups reduced-sodium fat-free chicken broth
- 2 cups cubed unpeeled Idaho potatoes
- ½ cup sliced celery
- ½ tsp dried thyme leaves
- 1¾ cups fat-free half-and-half or fat-free milk
- salt and pepper, to taste
- finely chopped parsley and chives, as garnishes
Directions[]
- Sauté corn and onion in oil in large saucepan until onion is tender, 5 to 8 minutes.
- Process ½ the vegetable mixture and the 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 ⅓ cup water. Heat soup to boiling; stir in flour mixture and boil, stirring constantly, until thickened, about 1 minute.
Nutritional information[]
Per serving (1⅓ cups):
- 201 Calories | 2.6g Fat | 0mg Cholesterol | 143mg Sodium | 7.8g Protein | 36.2g Carbs
- Diabetic Exchanges: 2½ bread | ½ fat