PSA: I am not diabetic. And Hearty Corn and Potato Chowder.

My dad is, though. I have noticed in the last few years that the diabetic “diet” is pretty damn healthy, so I think if we stick to diabetic recipes we should be good to go. They all seem pretty balanced! Aria, tell me if I’m wrong on this!

Hearty Corn and Potato Chowder

2 cups whole kernel corn

1 medium onion, chopped

1 Tbsp. canola oil

2 cups each: reduced-sodium chicken broth, cubed potatoes

1/2 cup sliced celery

1/2 tsp. dried thyme leaves

1 3/4 cups fat-free half-and-half or fat-free milk

Salt and pepper, to taste

1. Saute corn and onion in oil in large saucepan until onion is tender, 5-8 minutes. Process 1/2 the vegetable mixture and the broth in food processor or blender until finely chopped; return to saucepan. Add potatoes, celery, and thyme; heat to boiling. Reduce heat and simmer, covered, until vegetables are tender, 10-15 minutes. Stir in half-and-half and cook 2-3 minutes; season to taste with salt and pepper.

*If a thicker soup is desired, mix 2 Tbsp. flour with 1/4 cup water; stir into boiling soup. Boil, stirring until thickened, about 1 minute.

Serves 4 (1 1/3 cups each)

Per serving: cal 248, % from fat 19, fat 5.6, sat fat 1.5, chol 5.3, sodium 447, protein 8.2, carb 44.7

From 1001 Delicious Recipes for People with Diabetes


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