Thick and hearty, this corn chowder will keep you warm all day long, but won't give you reflux. Onion, omnipresent in most chowders, has been reduced significantly, and fat is very low. If you have a problem with dairy products, substitute nondairy creamer for the evaporated milk.- 4 tablespoons extra virgin olive oil
- 1/2 cup onion, chopped (as tolerated)
- 1 cup diced red bell pepper
- 1 cup chopped celery
- 1/2 tablespoon ground nutmeg
- 1/2 cup all-purpose flour
- 2 cups fat-free chicken broth or water
- 2 cups fat-free evaporated milk
- 4 cups fresh or frozen corn kernels, thawed
- Kosher salt to taste
- Heat oil in a large saucepan over medium-high heat
- Add onion, bell peppers, and celery and cook for 5 minutes, until the vegetables are softened
- Add the nutmeg and flour and cook, stirring for 3 minutes more
- Add the broth and milk and bring mixture to boil, whisking to remove lumps and mix through.
- Stir in the corn and bring the mixture to a boil. Reduce the heat and cook for 10 minutes more, adding more liquids as needed. Add salt to taste and serve hot.
Make 8 servings