Almost corn chowder…

I forgot to take a picture, but I made some absolutely yummylicious soup last night that I feel the urge to brag about. When I finally sat down to total it all up, it came out to only 58.3 calories/cup. A 2 cup bowl paired with a salad was myperfect dinner last night, and I’m posting the recipe here at least partly so I don’t forget how I did it…

  • 1 cup sweet peppers, chopped (I used a little each of red, yellow and orange)–25 calories per fitday
  • 1/3 cup sweet onion, chopped–21 calories per fitday
  • 1 rib celery, chopped–6 calories per fitday
  • 1 bag frozen sweet corn (mine was steamfresh from birdseye, 70 cal/serving, 4 servings/bag=280 for the bag)
  • 8 cups fat-free low sodium chicken broth–80 calories
  • 1 tablespoon cornmeal–30 calories
  • 2 tablespoons fat free sour cream–25 calories
  • Fresh cilantro to taste ( I had about a quarter of a cup)
  1. Put the corn in the microwave for half the time on the directions
  2. In the meantime, saute the rest of the chopped veggies with a little spray over medium high heat in a soup pot til the onions start to go translucent and everything starts to get soft.
  3. Throw the corn in with the veggies, mix it around, still over medium high heat, til it just starts to get a little brown on it.
  4. Add the chicken broth and bring to a boil. Turn down to medium and simmer till all the veggies are cooked through.
  5. Use a slotted spoon to take most of the veggies out of the broth (This is to taste, but I wanted it mostly smooth and somewhat thick, so I did almost all) and put into the blender. Give the veggies a whirl til they are smooth, then add back into the soup.
  6. Mix well, then add the cornmeal (to thicken, not totally necessary) and sour cream. Add in a little chopped cilantro for color & flavor, and it’s ready to go.

Now, one of my favorite foods is the crab & corn chowder at Bonefish. I love that stuff, and used to eat it almost daily during my last pregnancy. This isn’t exactly the same, but it hit the right spot for me. I think next time I’ll plan ahead and have a little crabmeat around to add to the pot. It came out to about 8 cups of soup, 467 calories, 8.3 gm fat, and 10.7 gm fiber total. That’s 58.3 calories, 1 gm fat, and 1 gm fiber per cup, or 1 point/cup. Yummylicious. I’ll try to take a pretty picture of it before my leftovers later today đŸ˜‰ Enjoy!!!

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