As Aired on March 21, 2013
Recipe Courtesy of Chef Bryan Woolleywww.cookingwithchefbryan.com
Serves 5; 1 cup per servingIngredients:
1 tablespoon light tub margarine
1/2 cup chopped onion
1/2 cup diced celery
1 1/4 cups water
1 small baking potato, peeled and cut into 1/2-inch cubes (about 1 cup)
1 14.75-ounce can no-salt-added creamed corn, undrained
1 1/2 cups frozen whole-kernel corn, thawed
1 to 2 teaspoons sugar
1 packet (1 teaspoon) salt-free instant chicken bouillon
1/8 teaspoon salt
1/8 teaspoon pepper (white preferred)
1 cup fat-free half-and-half
1 tablespoon all-purpose flour
2 tablespoons minced fresh parsley
1.) Lightly spray a medium saucepan with cooking spray. Melt the margarine over medium heat, swirling to coat the bottom. Stir in the onion and celery. Cook for 4 to 5 minutes, or until soft but not brown, stirring occasionally. Stir in the water, potato, both corns, sugar, bouillon, salt, and pepper. Increase the heat to medium high and bring to a boil. Reduce the heat and simmer, covered, for 20 minutes, or until the potato is just tender, stirring occasionally.
2.) Pour the half-and-half into a small bowl. Add the flour, whisking to dissolve. Stir into the soup. Stir in the parsley. Simmer for 15 minutes, or until the soup has thickened, stirring frequently.
3.) Cook's Tip: To further thicken the soup, simmer for an additional 10 to 15 minutes. To thin the soup, stir in 1 or 2 tablespoons fat-free half-and-half or fat-free milk.
(Copyright 2013 Sinclair Broadcasting Group.)