Low-Cal Dinner

Creamy Corn Chowder Soup

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Average: 5 (2 votes)
(2 votes)
Creamy Corn Chowder Soup
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Health Score:
9,4 / 10
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation

Healthy, because

Even smarter

With a proud 300 milligrams of potassium, corn is one of the vegetables that provide a particularly large amount of this mineral. This is good for the body's fluid balance and, by the way, also for a balanced blood pressure.

The spicy capsaicin from the chilli peppers not only boosts the entire metabolism; it can also temporarily boost fat burning in the body - so you can taste the corn cream soup piquant!

Ingredients

for
4
Ingredients
2 cans Corn kernel (285 grams, drained)
1 white onion
2 garlic cloves
1 red chili pepper
1 Tbsp olive oil
1 tsp Turmeric
2 small rosemary
Limes (juiced)
¾ l Vegetable broth
100 grams Whipped cream
2 tomatoes (seeded and diced)
freshly ground peppers
How healthy are the main ingredients?
Whipped creamolive oiloniongarlic cloveTurmericrosemary

Preparation steps

1.

Drain corn in a sieve. Peel and finely chop the onion and garlic. Rinse the red chile pepper, cut in half lengthwise, remove seeds and chop finely.

2.

Heat oil in a pot, add onion, garlic and chile pepper and saute briefly. Add turmeric, 1 rosemary sprig and half of the corn kernels. Deglaze with lime juice. Pour in vegetable broth and cream, cover and let simmer for about 8 minutes. Puree in a blender, strain through a sieve and bring to a boil.

3.

Stir in remaining corn and the diced tomatoes, season with salt and pepper, garnish with remaining rosemary sprig and serve immediately.