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Prep Time:55 minsAdditional Time:10 minsTotal Time:1 hr 5 minsServings:4Yield:4 servingsJump to Nutrition Facts
Prep Time:55 minsAdditional Time:10 minsTotal Time:1 hr 5 minsServings:4Yield:4 servings
Prep Time:55 mins
Prep Time:
55 mins
Additional Time:10 mins
Additional Time:
10 mins
Total Time:1 hr 5 mins
Total Time:
1 hr 5 mins
Servings:4
Servings:
4
Yield:4 servings
Yield:
4 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients2tablespoonsunsalted butter1cupchopped onion1cupthinly sliced celery½cupthinly sliced carrot2clovesgarlic, minced¼teaspoonsalt1tablespoonall-purpose flour2cupsfat-free milk2bay leaves1(14.5 ounce) canreduced-sodium chicken broth2cupsfrozen whole kernel corn, thawed2sprigsfresh thyme or 1/2 tsp. dried thyme, crushed2bay leaves4sliceslower sodium, less fat bacon, crisp-cooked and crumbled (Optional)
Cook Mode(Keep screen awake)
Ingredients
2tablespoonsunsalted butter
1cupchopped onion
1cupthinly sliced celery
½cupthinly sliced carrot
2clovesgarlic, minced
¼teaspoonsalt
1tablespoonall-purpose flour
2cupsfat-free milk
2bay leaves
1(14.5 ounce) canreduced-sodium chicken broth
2cupsfrozen whole kernel corn, thawed
2sprigsfresh thyme or 1/2 tsp. dried thyme, crushed
4sliceslower sodium, less fat bacon, crisp-cooked and crumbled (Optional)
DirectionsIn a 4-qt. Dutch oven melt butter over medium. Add the next five ingredients (through salt); cook 10 minutes or until vegetables are softened, stirring occasionally. If desired, remove about 1/2 cup of the vegetables to use as a topper. Stir flour into the remaining vegetables. Cook and stir 1 minute more.Gradually whisk in milk and broth. Stir in corn, thyme, and bay leaves. Bring to boiling; reduce heat. Simmer, covered, 10 minutes, stirring frequently. Remove from heat; cool 10 minutes.Remove and discard thyme sprigs and bay leaves. Using an immersion blender, blend soup until smooth. (Or working in batches, transfer soup to a blender; cover and blend until smooth. Return all of the soup to Dutch oven.) Heat through. Top servings with the reserved vegetables, crumbled bacon, and if desired, black pepper.Originally appeared: Diabetic Living Magazine
Directions
In a 4-qt. Dutch oven melt butter over medium. Add the next five ingredients (through salt); cook 10 minutes or until vegetables are softened, stirring occasionally. If desired, remove about 1/2 cup of the vegetables to use as a topper. Stir flour into the remaining vegetables. Cook and stir 1 minute more.Gradually whisk in milk and broth. Stir in corn, thyme, and bay leaves. Bring to boiling; reduce heat. Simmer, covered, 10 minutes, stirring frequently. Remove from heat; cool 10 minutes.Remove and discard thyme sprigs and bay leaves. Using an immersion blender, blend soup until smooth. (Or working in batches, transfer soup to a blender; cover and blend until smooth. Return all of the soup to Dutch oven.) Heat through. Top servings with the reserved vegetables, crumbled bacon, and if desired, black pepper.
In a 4-qt. Dutch oven melt butter over medium. Add the next five ingredients (through salt); cook 10 minutes or until vegetables are softened, stirring occasionally. If desired, remove about 1/2 cup of the vegetables to use as a topper. Stir flour into the remaining vegetables. Cook and stir 1 minute more.
Gradually whisk in milk and broth. Stir in corn, thyme, and bay leaves. Bring to boiling; reduce heat. Simmer, covered, 10 minutes, stirring frequently. Remove from heat; cool 10 minutes.
Remove and discard thyme sprigs and bay leaves. Using an immersion blender, blend soup until smooth. (Or working in batches, transfer soup to a blender; cover and blend until smooth. Return all of the soup to Dutch oven.) Heat through. Top servings with the reserved vegetables, crumbled bacon, and if desired, black pepper.
Originally appeared: Diabetic Living Magazine
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Nutrition Facts(per serving)231Calories8gFat31gCarbs11gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
