Creamy Corn Chowder Serves 4 1 Tbl. butter or vegetable oil 1 medium onion, chopped (1 cup) 2 stalks celery, chopped (1/2 cup) 1 red bell pepper, seeded & chopped 4 cups corn kernels, fresh (4-5 cobs) or frozen and thawed (16 oz.) 1/2 tsp. dried basil 1/4 tsp. salt 1/4 tsp. thyme Freshly ground black pepper 1 3/4 cup chicken broth (preferably Swanson’s) 1 cup evaporated low-fat milk 1.      In a medium sized saucepan, heat the butter over medium heat.  Sauté the onion and celery for 5 minutes, covered, stirring often.  Add the red pepper and corn, sauté for 3-5 minutes.  Note: If necessary add 1-2 Tbl. of chicken broth while sautéing vegetables.  2.      Add the seasonings and 1/4 c. broth.  Simmer covered for 5 minutes. 3.      Add the remainder of the chicken broth and bring to a boil.  Reduce heat, cover and simmer an additional 10 minutes.  4.      In a blender or food processor, puree half the soup mixture.  Return to saucepan and add the milk, heat to serving temperature.  Serve immediately.  Nutritional content per serving: Calories 214, Fat 3 g, Fiber 2 g, Sodium 460 mg.