Using fat-free milk and reduced-sodium chicken broth makes this classic corn soup a healthier option, but still allows for a creamy taste. Sprinkle some bacon on top for a punch of extra flavor and crunch.

Diabetic Living Magazine
Source: Diabetic Living Magazine

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Recipe Summary

active:
55 mins
total:
1 hr 5 mins
Servings:
4
Nutrition Profile:
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a 4-qt. Dutch oven melt butter over medium. Add the next five ingredients (through salt); cook 10 minutes or until vegetables are softened, stirring occasionally. If desired, remove about 1/2 cup of the vegetables to use as a topper. Stir flour into the remaining vegetables. Cook and stir 1 minute more.

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  • Gradually whisk in milk and broth. Stir in corn, thyme, and bay leaves. Bring to boiling; reduce heat. Simmer, covered, 10 minutes, stirring frequently. Remove from heat; cool 10 minutes.

  • Remove and discard thyme sprigs and bay leaves. Using an immersion blender, blend soup until smooth. (Or working in batches, transfer soup to a blender; cover and blend until smooth. Return all of the soup to Dutch oven.) Heat through. Top servings with the reserved vegetables, crumbled bacon, and if desired, black pepper.

Nutrition Facts

231 calories; protein 11.1g 22% DV; carbohydrates 31.4g 10% DV; exchange other carbs 2; dietary fiber 3.3g 13% DV; sugars 11.3g; fat 8g 12% DV; saturated fat 4.4g 22% DV; cholesterol 21mg 7% DV; vitamin a iu 3258.7IU 65% DV; vitamin c 11.1mg 19% DV; folate 64.3mcg 16% DV; calcium 190.9mg 19% DV; iron 1mg 6% DV; magnesium 39.1mg 14% DV; potassium 637mg 18% DV; sodium 540.1mg 22% DV.