Succotash Chowder
Photo: Kyle Dreier; food styling by Whitney Kemp ingredients
2 Tbsp. olive oil
2 large onions, diced
2 large carrots, peeled and diced
2 stalks celery, diced
2 garlic cloves, minced
1/8 tsp. crushed red pepper flakes
1/4 tsp. kosher salt
1/4 tsp. ground black pepper
2 cups frozen corn kernels
2 cups frozen, shelled edamame
5 cups low-fat, reduced-sodium
chicken or vegetable broth
1 1/4 cups 1% milk, divided
2 Tbsp. cornstarch
1/2 tsp. dry mustard
1/2 cup half-and-half
1 tsp. fresh lemon zest
preparation
Makes: 10 servings
Serving Size: 1 cup
Preparation Time: 20 minutes
Cooking Time: 30 minutes
1. In a large stockpot or Dutch oven, heat the olive oil over medium heat. Add the onions, carrots, and celery and sauté for 5 minutes. Add the garlic, red pepper flakes, salt, and black pepper and sauté for 1 minute.
2. Add the corn and edamame, and sauté for 1 minute. Add the broth and bring to boiling. Lower the heat and simmer for 10 minutes.
3. Combine 1/4 cup of the milk with the cornstarch and dry mustard, and mix until smooth. Stir the mixture into the soup, and then stir in the remaining milk and the half-and-half. Simmer until the soup is thickened. Stir in the lemon zest and serve.
nutrition
Per Serving: Calories 155, Fat 6 g (Sat. Fat 1.7 g), Carbohydrate 19 g (Fiber 4 g, Sugars 6 g), Cholesterol 5 mg, Sodium 345 mg, Potassium 480 mg, Protein 8 g, Phosphorus 150 mg
Exchanges: Starch 0.5, Vegetable 2, Fat 1
Comments
Comments are subject to review and will not be posted immediately. If you have an urgent medical question, please consult a health care professional. If you have a question for the staff of Diabetes Forecast, please send it to replyall@diabetes.org.I made this last night for
I made this last night for my husband and twelve year old daughter and it was a HIT! We added asparagus and chopped clams and there is only a little left. What a great meal!
Healthy, vegetarian, and delicious
I made this last night for myself and was surprised by the amount of flavor and richness the soup had for being light.
I did make a few modifications. I left off the extra salt, used all milk instead of milk and half-and-half, and did not have any lemon zest. I probably ended up using more cornstarch than it called for (especially since using no half-and-half), but I was not measuring that exactly.
Excellent recipe. Will definitely make this again!
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