Healthy Corn Chowder

• Corn Chowder
• 2 tablespoons olive oil
• 1 onion , diced
• 5 garlic cloves , chopped
• 2 tablespoons flour
• 2 cups red bell peppers , seeded and chopped 
• 2 carrots , peeled and coined
• 2 cups corn (frozen, fresh or canned)
• 1 potato , peeled and diced
• 1 (12 ounce) can evaporated skim milk
• 1 1/2 cups skim milk
• 2 cups low sodium vegetable broth (or chicken broth)
• 1 teaspoon dried thyme
• 1 (15 ounce) can cannellini beans (or Great Northern beans or other white beans)

Directions:

1. 1
   Heat the olive oil in a medium stockpot over medium-high heat.
2. 2
   Add the onion and garlic (and the peppers, if they are frozen) and saute' for two minutes.
3. 3
   Stir in the flour and cook for 1 minute, stirring constantly.
4. 4
   Add (the peppers if fresh), carrots and corn and stir well.
5. 5
   Stir in the potato, milk, broth, and thyme.
6. 6
   Bring to a boil, reduce the heat and simmer for 15 to 20 minutes (until the potatoes are tender).
7. 7
   While it simmers, drain and rinse the beans (helps eliminate the 'toot' factor) and them mash them with a fork in a small bowl until they form a paste.
8. 8
   Stir the beans into the soup and cook until warmed or ready to eat.
9. 9
   Serve hot.
10. 10
    For Vegetarian use the Vegetable Broth of course.

Read more: http://www.food.com/recipe/healthy-corn-chowder-227627#ixzz1jSP1gKlP

Lauren