Corn And Tomato Chowder
Serves: 6
Ingredients
To make Corn And Tomato Chowder, you'll need:
- 1
- 1/2 cups diced peeled plum tomatoes
- 3/4 tsp salt divided
- 2 ears corn husks removed
- 1 tbsp margarine
- 1/2 cup finely-chopped shallots
- 1 garlic clove minced
- 1 can evaporated skimmed milk - (12 oz)
- 1 cup chicken broth
- 1 tbsp finely-chopped fresh sage = (or
- 1 tspn rubbed sage)
- 1/4 tsp freshly-ground black pepper
- 1 tbsp cornstarch
- 2 tbsp cold water
Method
- Place tomatoes in nonmetal colander over bowl
- Sprinkle 1/2 teaspoon salt on top; toss to mix well
- Allow tomatoes to drain at least 1 hour
- Meanwhile, cut corn kernels off the cobs into small bowl
- Scrape cobs with dull side of knife to extract liquid from cobs into same bowl; set aside
- Discard 1 cob; break remaining cob in half
- Heat margarine in heavy medium saucepan over medium-high heat until melted and bubbly
- Add shallots and garlic; reduce heat to low
- Cover and cook about 5 minutes or until shallots are soft and translucent
- Add milk, broth, sage, pepper and reserved corn cob halves
- Bring to a boil over high heat
- Reduce heat to low; simmer, uncovered, 10 minutes
- Remove and discard cob halves
- Add corn with liquid; return to a boil over medium-high heat
- Reduce heat to low; simmer, uncovered, 15 minutes more
- Dissolve cornstarch in water; add to chowder, mixing well
- Stir until thickened
- Remove from heat; stir in drained tomatoes and remaining 1/4 teaspoon salt
- Spoon into bowls
- Garnish with additional fresh sage, if desired.
Nutritional Facts (Per Serving)
(3/4 cup): Calories 110, Calories from Fat 21%, Total Fat 3g, Saturated Fat 1g, Protein 6g, Carbohydrates 16g, Cholesterol 2mg, Sodium 559mg, Dietary Fiber 1g.
Source:
DiabeticCooking.com. © Publications International Ltd, 2002.
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