Saturday, January 9, 2010

Creamy Corn Chowder

Creamy Corn Chowder

5-8 red potatoes, unpeeled, scrubbed and diced
1 bay leaf, broken in half to release flavor
3-5 carrots, chopped
1 onion minced
2-4 stalks celery including leaves, chopped
1/2 cup whole wheat flour
1 1/2 tsp sea salt
2 bags (16 oz) frozen corn, or 2 cans (16 oz) unsweetened corn{read the label and be sure you get corn with no sugar}
1/2 cup healthy mayo (this is one kind)
Paprika and pepper to taste

In a large soup pot, combine potatoes, bay leaf, onion, carrots, and celery. Cover with water and simmer until carrots are tender. Scoop 1 cup soup into small mixing bowl or blender and hand blend with 1/2 cup flour, salt and mayo until smooth. Stir back into pot and let simmer until thick. Add corn, taste and correct seasonings. Serve

2 comments:

Sunny said...

I just tried a new kind of Mayo made with Olive oil. I really like that one too.

Tristi Pinkston said...

Yummy!