Succotash Chowder (Diabetes Forecast)
- Ready In:
- 50mins
- Ingredients:
- 13
- Yields:
-
1 cup
- Serves:
- 10
ingredients
- 2 tablespoons olive oil
- 2 large onions, diced
- 2 large carrots, peeled and diced
- 2 stalks celery, diced
- 2 garlic cloves, minced
- 1⁄8 teaspoon crushed red pepper flakes
- 1⁄4 teaspoon ground black pepper
- 2 cups frozen corn kernels
- 2 cups frozen edamame, shelled
- 5 cups reduced-sodium vegetable broth
- 1 3⁄4 cups 2% low-fat milk
- 2 tablespoons cornstarch
- 1⁄2 teaspoon dry mustard
directions
- In a large stockpot, heat the olive oil over medium heat. Add the onions, carrots, and celery and saute for 5-7 minutes.
- Add the garlic, red pepper flakes, and black pepper, and saute for 1 minute.
- Add the corn and edamame, and saute for 1 minute.
- Add the broth and bring to boiling. Lower the heat and simmer for 10 minutes (uncovered).
- Combine 1/4 cup of the milk with the cornstarch and dry mustard in a separate container, and mix until smooth. (You may want to use more cornstarch for a thicker broth.) Slowly stir the mixture into the soup, and then stir in the remaining milk. Simmer until the soup is thickened.
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