ROASTED CORN CHOWDER Serves 6
Ah, soup. It’s easy, it’s versatile, and it’s filling. But so often it ends up being thoroughly “blah”, and you default to ordering something cheese-loaded or fat-injected, just so you don’t keel over from diet boredom. Wake up your taste buds and stay on track with this flavorful, spicy soup.
Tips and Tricks:
Preheat oven to 375 degrees. Spray baking sheet with nonstick spray, and spread corn evenly over pan. Roast for 5-10 minutes. In a large saucepan, over medium heat, heat olive oil. Add roasted corn, garlic, onions, jalapeño, and green chili, and cook until onions are translucent. Add herbs and sauté briefly. Add water and cream corn and cook over medium-low heat for 30 to 45 minutes. Purée with an immersion blender or in a food processor.
Per serving (about 6 ounces): 150 calories; 33 g carb; 3 g protein; 1 g fiber; 3 g fat