This creamy corn chowder is a real crowd pleaser. Broccoli and carrots can be added for additional flavor, color and nutrients. I also enjoy it with chicken as well as salmon.
2 tsp. extra Virgin Olive Oil
2 yellow onions, chopped
4 cups organic chicken broth, low-sodium
2 Tbsp. corn Starch
1/8 tsp ground cumin
½ tsp black pepper, freshly ground
5 cups red potatoes, washed, unpeeled and chopped
4 cups yellow corn, frozen and thawed
2/3 cup low-fat milk or nondairy alternative
4-oz. low-fat cheddar cheese, grated
In a large pot, heat 2 tsp. olive oil over medium heat. Add onions. Cook for approximately 10 minutes or until onions are translucent, stirring frequently.
Add chicken broth and bring to a boil. Stir in corn starch (sift if lumpy), pepper, and cumin and cook for 3 minutes, stirring constantly. Add potatoes (and carrots, if desire), bring to a boil. Reduce heat and simmer uncovered for 15 minutes, until potatoes are tender. **Add broccoli, after simmering potatoes for 10 minutes, if desire. Add corn; slowly add milk while stirring. Stir in chicken or salmon, if desire. Cover and simmer for 10 minutes. Serve hot topped with cheddar cheese.
This soup goes great with a side salad and homemade bread or fresh whole wheat rolls or bread from the local bakery.