Creamy Cauliflower Chowder

Ingredients: (Conversion Chart)

• 1 medium white onion, chopped
• 2/3 cup corn kernels
• 1 tablespoon unsalted butter
• 1 medium head of cauliflower, chopped
• 2 medium zucchini, chopped
• 1 teaspoon dried thyme
• 1 teaspoon salt
• ¼ teaspoon white pepper
• 1/3 cup unbleached flour
• 3 cups water
• 12 ounces low-fat milk
• 1 tablespoon fresh lemon juice
• 3 tablespoons fresh basil, chopped

Directions:

1. In a large pot over medium heat, saute onions and corn in butter until onions are translucent, about 5 minutes. Add cauliflower, zucchini, thyme, salt and white pepper. Cover and cook, stirring occasionally.
2. Whisk flour into water until well blended. Add to pot along with milk. Bring to a boil, then reduce heat to a simmer and cook, covered, 20 minutes. Add basil and lemon juice, and adjust seasonings.
3. Transfer soup in thirds to a food processor bowl and pulse so that soup is slightly pureed with bits of vegetable remaining. Ladle into soup bowls and serve.

Nutrition Info: