Diabetic Recipe of the Week: Jalapeno Corn Chowder

Serves 4
Serving Size: 1 1/4 cups
Ingredients
2 tsp. unsalted butter

1 cup diced white onion
1 cup diced red bell pepper
1 jalapeno pepper with some seeds, halved vertically and thinly sliced crosswise
1/2 tsp. ground cumin
3 Tbsp. unbleached all-purpose flour
1 1/2 cups natural fat-free chicken broth
1 cup evaporated fat-free milk
1 lb. frozen white yellow corn, thawed
2 Tbsp. finely chopped fresh cilantro
Preparation
1. Melt the butter in a large saucepan over medium heat. Add the onion, bell pepper, jalapeno, and cumin. Cook, stirring, for 10 minutes or until the onion and pepper are tender.
2. Add the flour and stir one minute. Vigorously stir in the broth and evaporated milk. Increase the heat to high and bring to a boil while stirring. Add the corn and cook for two minutes. Top with cilantro to serve.
This recipe is from Diabetes Forecast.
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Connecticut Foot Care Centers
Diabetic Foot Doctor in CT
Podiatrist in Glastonbury and Middletown, CT
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