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Tastee Recipe

Totally Tasty Corn Chowder – Better Than Your Grandma’s Recipe!

01 August 2017
Anna - TasteeRecipe
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I believe it was my sister who gave this to me – she had originally added kale to this lovely veggie chowder.

I’m not a big fan of kale so I decided to leave that out, and add some potatoes instead. I also used extra garlic (my husband loves it) and I think that’s one of the things that made this chowder so tasty. Next time I’m going to make a double batch, just to have leftovers for lunch the next day! Serve this chowder with homemade dinner rolls and you’ll get extra hugs and kisses from your family.

 

Ingredients

2 tablespoons Bertolli olive oil

1 onion, diced

1 cup chopped celery (optional)

1 teaspoon minced garlic

1/4 cup Gold Medal all-purpose flour

2 cups skim milk

2 cups low sodium fat-free vegetable or chicken broth

1 (16-ounce) package frozen corn

1 large Louisiana yam (sweet potato), peeled and cut into 1/2 inch cubes

2 potatoes, peeled and cut into cubes

Salt and pepper to taste

Instructions:

In large nonstick pot, heat oil and sauté onion, celery and garlic until tender, 5-7 minutes. Whisk in flour and cook, stirring constantly one minute.

Gradually add milk and broth; bring to boil, stirring several minutes or until mixture thickens. Lower heat and add corn and sweet potato, cooking until sweet potato is tender, 6-8 minutes. Season to taste. Before serving stir in kale, cooking several minutes.

 

 

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Quick tip: To make this gluten-free, use gluten-free flour mix instead of all-purpose flour, and make sure your vegetable/chicken broth is gluten-free, too.

 

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