Aztec Corn Chowder

Use this one frequently from Diabetic Weekly, very tasty and healthy

Ingredients

  • 3/4 cup dry yellow split peas
  • 2 14 1/2 – ounce cans reduced-sodium chicken broth
  • 1 cup water
  • 1 12 – ounce package frozen corn kernels
  • 1/2 cup chopped bottled roasted red sweet peppers
  • 1 4 – ounce can diced green chiles
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried oregano, crushed
  • 1/2 teaspoon dried thyme, crushed
  • 1/2 cup tub-style cream cheese spread with chive and onion

Directions

  1. Rinse peas. In a 3 1/2- to 4-quart slow cooker, combine the split peas, chicken broth, water, corn, red peppers, chiles, cumin, oregano, and thyme. Cover and cook on high-heat setting for 5 to 6 hours. Cool 10 minutes.
  2. Transfer 2 cups soup to a food processor or blender. Cover and process or blend until smooth. Return pureed soup to the slow cooker. Add the cream cheese to cooker; whisk or stir into soup until cream cheese is melted. If necessary, cover and cook about 5 minutes or until heated through.

Nutrition Facts Per Serving:

Servings Per Recipe: 6
PER SERVING: 222 cal., 7 g total fat (5 g sat. fat), 20 mg chol., 456 mg sodium, 30 g carb. (8 g fiber, 5 g sugars), 11 g pro.

Diabetic Exchanges

Fat (d.e): 1; Lean Meat (d.e): 1; Vegetables (d.e): 1; Starch (d.e): 1.5

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