| Prep Time | 15 minutes |
| Cook Time | 1 hour |
| Servings |
1 1/3 cups |
Ingredients
- 2 Tbsp unsalted butter
- 1 cup chopped onion
- 1 cup thinly sliced celery
- 1/2 cup thinly sliced carrots
- 2 cloves garlic minced
- 1/4 tsp salt
- 1 Tbsp all-purpose flour
- 2 cups fat-free milk
- 2 bay leaves
- 1 can reduced-sodium chicken broth 14.5 ounces
- 2 cups frozen whole kernel corn thawed
- 2 sprigs fresh thyme or 1/2 tsp dried thyme, crushed
- 4 slices lower-sodium, less fat bacon crisp-cooked and crumbled (optional)
Ingredients
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Instructions
- In a 4-qt. Dutch oven melt butter over medium. Add the next five ingredients (through salt); cook 10 minutes or until vegetables are softened, stirring occasionally. If desired, remove about 1/2 cup of the vegetables to use as a topper. Stir flour into the remaining vegetables. Cook and stir 1 minute more.
- Gradually whisk in milk and broth. Stir in corn, thyme, and bay leaves. Bring to boiling; reduce heat. Simmer, covered, 10 minutes, stirring frequently. Remove from heat; cool 10 minutes.
- Remove and discard thyme sprigs and bay leaves. Using an immersion blender, blend soup until smooth. (Or working in batches, transfer soup to a blender; cover and blend until smooth. Return all of the soup to Dutch oven.) Heat through. Top servings with the reserved vegetables, crumbled bacon, and if desired, black pepper.
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