Potage de Ble
This creamy corn chowder tastes sinfully rich, but the truth is it’s a nutritious, low-POINTS treat!
Fat free skim milk
Frozen corn kernels
1 medium, diced, white part only
2 stalk(s), medium, chopped
- Combine water, milk, corn and salt in a large saucepan; set pan over high heat. Bring mixture to a boil and cook until corn is tender, about 3 minutes. Strain mixture through a sieve, reserving liquid and corn separately.
- Heat oil in same saucepan over medium-high heat. Add onion, leek and celery and sauté until soft, about 3 minutes. Add flour and stir to coat.
- Add reserved liquid and bay leaves to pan; bring to a boil. Reduce heat, partially cover and simmer 15 minutes; discard bay leaves and stir in corn.
- Working in batches, puree corn mixture in a blender. Return puree to saucepan and heat through. Yields about 1 1/2 cups per serving.