Corn & Tomato Chowder

Ingredients

• Butter

  Unsalted

  1 tsp or 5g

• Onions

  Raw

  1 cup, chopped or 160g

• Celery

  Raw

  1 cup chopped or 101g

• Boiled potatoes

  Cooked in skin, flesh, with salt

  3 cup or 468g

• Bay

  Castella

  1g

• Chicken broth

  Soup, canned, less/reduced sodium

  2 cup or 480g

• Tomatoes

  Crushed, canned

  1 ½ cup or 360g

• Corn

  Sweet, yellow, frozen, kernels on cob, unprepared

  1 ½ cup kernels or 246g

• Reduced fat milk

  Fluid, 2% milkfat, with added vitamin a and vitamin d

  1 ½ cup or 366g

• Pepper

  Spices, black

  1 dash or 0.1g

Directions

1. Lightly spray a 4-5 quart non-stick pot with cooking spray. Add the butter and place over medium heat. Add the onions and cook, stirring, 5 minutes. Add the celery and potatoes and cook, stirring occasionally, for 2 minutes
2. Add the bay leaf and broth and bring to a boil. Cover the pot and cook 20 minutes, stirring occasionally, for 2 minutes
3. Remove the bay leaf, puree 2 cups in a blender or food processor, and return to the pot
4. Stir in the tomatoes, corn, and milk. Return the soup to a simmer. Cover the pot and cook 20 minutes, stirring occasionally, for 2 minutes.
5. Stir in a few grindings of the black pepper. Garnish with parsley.
6. Recipe by: kevin (source: https://wonkypie.com/noom-corn-tomato-chowder-recipe/)

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