LOWFAT CREAMY CORN CHOWDER
Quick and Easy Yield: 8 Cups
The combination of fresh ginger and bay leaf gives this chowder a lingering tangy flavor that is pungent but softer than the addition of hot peppers. The chopped red tomato, green scallions and yellow corn create a lovely color presentation in the white soup.
4 cups (5-6 ears) cooked corn kernels
2 cups vegetable broth (I use organic)
2 tablespoons finely diced ginger
1 cup diced red onion
1 dried bay leaf (2, if freshly picked from the tree)
1 teaspoon salt
1/4 teaspoon black pepper
3 tablespoons all-purpose flour mixed with 1/3 cup cool water
2 cups fat free half-and- half
Seeded and coarsely chopped plum tomatoes to top each serving
Chopped chives or scallion greens to top each serving
||Combine the vegetable broth, ginger, onion, bay leaf, salt and pepper in a pot and bring to a boil. Reduce heat to medium. Cover and boil gently 10 minutes. Stir in the corn.
||Combine the flour with the water and stir into the soup. Slowly stir in the half-and-half, cooking until soup has thickened. 3. Ladle into bowls and sprinkle the chopped tomatoes and chives (scallion greens) on top.