And the reason it's so healthy, is because of the ingredients, which are very diabetic friendly. Dr. Kelley Cleary Coffeen stopped by Tonia's Kitchen to talk about her new cookbook and some of the delicious recipes located within it. The cookbook, the Tex Mex Diabetes Cookbook, the recipe Green Chile Corn Chowder, which Kelley told Tonia packs a double-punch of flavor and vegetables. Kelley says the Chowder also includes reduced fat cheeses and cream, combined with delicious, roasted green Chile, to create a true taste of the southwest.
(Ingredients List Below)
In a large skillet, heat oil and add garlic, corn, zucchini, and chiles. Saute over medium heat, stirring often, until zucchini starts to soften, 10-12 minutes. Set aside.
In a large pot, combine condensed soup, water, and half-and-half. Simmer, stirring occasionally, for 8-10 minutes.
Add corn mixture to chowder. Simmer, stirring, until heated through, 10-12 minutes.
To serve, ladle into individual bowls and garnish with cheese.
- olive oil
- 2 tbsp
- garlic(minced)
- 3 clove
- frozen corn
- 4 cup
- large zucchini(chopped into 1/4-inch pieces)
- 2
- canned green chiles
- 1 cup
- reduced-sodium condensed cheese soup
- 2 (10.75 oz) cans
- water
- 1 1/2 cup
- fat free half-and-half
- 2 1/2 cup
- reduced fat cheddar cheese(shredded)
