Succotash Chowder (diabetes Forecast)

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• 2 tablespoons olive oil
• 2 large onions, diced
• 2 large carrots, peeled and diced
• 2 stalks celery, diced
• 2 garlic cloves, minced
• 1/8 teaspoon crushed red pepper flakes
• 1/4 teaspoon ground black pepper
• 2 cups frozen corn kernels
• 2 cups frozen edamame, shelled
• 5 cups reduced-sodium vegetable broth
• 1 3/4 cups 2% low-fat milk
• 2 tablespoons cornstarch
• 1/2 teaspoon dry mustard

Recipe

• 1 in a large stockpot, heat the olive oil over medium heat. add the onions, carrots, and celery and saute for 5-7 minutes.
• 2 add the garlic, red pepper flakes, and black pepper, and saute for 1 minute.
• 3 add the corn and edamame, and saute for 1 minute.
• 4 add the broth and bring to boiling. lower the heat and simmer for 10 minutes (uncovered).
• 5 combine 1/4 cup of the milk with the cornstarch and dry mustard in a separate container, and mix until smooth. (you may want to use more cornstarch for a thicker broth.) slowly stir the mixture into the soup, and then stir in the remaining milk. simmer until the soup is thickened.