Recipes
Return to previous pageCreamy Corn Chowder
(3 ratings)
- Preparation Time: 15 minutes
- Cooking Time: 20 minutes
- Total Time: 35 minutes
- Servings: 6
Ingredients
- cooking spray
- 1 large yellow onion, chopped
- 2 stalks celery, chopped
- 8 ounces ham, chopped
- 4 cups reduced-sodium chicken broth
- 8 ounces frozen corn kernels
- 1 teaspoon dried thyme or savory
- 1 bay leaf
- 1 cup 1% milk
- 2 tablespoons vital wheat gluten (flour)
- 2 tablespoons unbleached flour
- 1 tablespoon heavy cream
- pinch sugar
- 1/2 teaspoon kosher salt or sea salt
- 1/4 teaspoon ground black pepper
Instructions
- Spray a large saucepan with nonstick cooking spray and warm over medium-high heat. Add the onion, celery and ham and cook, stirring frequently, until the vegetables are tender about 10 minutes. Stir in the broth, corn, and thyme or savory and bay leaf.
- In a small bowl, slowly whisk together the flour and wheat gluten, then slowly whisk the milk into the flour mixture, making sure it’s smooth. Pour into the soup along with the cream and bring to a simmer (do not let it boil or the soup will separate.) Stir in the sugar, salt and pepper. Remove 2 cups soup to a blender and puree; stir puree back into soup or lightly puree with an immersion blender. Serve hot.
Client Comments
- Cynthia
- 1/13/2009
- Great recipe...pair this with a corn muffin for a great lunch.
- oksana
- 12/10/2008
- So good! It's filling, and a perfect K2! I My family loved it, hopefully you will too :)
- Joy
- 2/20/2008
- A member in my lunch group made this along with the corn muffin and it was very filling. Really appetizing as a K2 meal.