Blending the milk and corn together creates a creamy consistency without the fat and calories of heavy cream. Pieces of potato and leek add an inviting texture.
Makes 7 6-ounce servings
1 tablespoon butter or margarine
1 medium leek, white only, washed, cut into 1-inch pieces
1 medium onion, cut into ¼-inch pieces
2 celery ribs, peeled, sliced in ¼-inch pieces
1 medium potato (about 9 ounces), peeled, cut into ½-inch pieces
1⅔ cups reduced-sodium chicken broth
1 bay leaf
¼ teaspoon dried thyme
1⅓ cups 2% milk
2 cups corn kernels (fresh or frozen, thaw if frozen), divided salt and pepper to taste
133 Calories (21% from fat) • carb. 23g • pro. 5g • fat 3g • sat. fat 2g • chol. 8mg • sod. 61mg • calc. 83mg • fiber 3g
Melt butter in a Cuisinart® 3-¾-quart saucepan over medium heat. Add leek and onion; cook over medium heat for 3 minutes. Add celery and sauté until soft, about 2 minutes. Add potato, broth, bay leaf and thyme. Cover and bring to a boil over medium-high heat. Reduce heat to low and cook, partially covered, until potato is tender, about 8 - 10 minutes.
Place milk and 1 cup corn kernels in a Cuisinart® SmartPower™ Blender jar. Place cover on blender jar. Turn blender ON and blend on Liquefy until combined, about 25 - 30 seconds. Turn blender OFF. Add milk mixture and remaining corn to saucepan. Season with salt and pepper, if desired. Cook gently over low heat until heated through. Remove bay leaf before serving.