Healthy Diabetic Corn Chowder Recipe



8 oz can corn kernels

1 medium onion

1 medium potato

1/2 chicken stock cube

1/2 tsp fresh mixed herbs or a pinch of mixed dried herbs

pepper to taste

1 cup skim or low-fat milk

1/4 cup water

2 tsp corn flour

1 tsp margarine



  1. Peel the skin and chop the onion

  2. Peel the skin and cut the potato into small dice of about 1/2 inch cubes

  3. To make cornstarch, place the corn flour in a small bowl, add a little water and stir until it became a smooth paste.

  4. Melt margarine in a saucepan,

  5. Add onion and saute over low heat until translucent

  6. Add potatoes and stir-fry a while

  7. Add the chicken stock, herbs, pepper, corn and its liquid and then add the water

  8. Cover the saucepan, turn the heat down to low and simmer until the potatoes becomes tender.  This should take approximately 15 mins.

  9. Add the milk and cornstarch and bring to boil, then simmer until the soup is slightly thickened.  Make sure to keep stirring from time to time

  10. Remove from heat, sprinkle with parsley and serve

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