Cafe Corn Chowder

Makes 8 servings

2 tablespoons olive oil
3/4 cup chopped sweet onion (if tolerated well)
1 cup celery, large dice
2 1/2 cups chicken broth
3 cups cubed potatoes (about 2 medium potatoes cut in 1/2-inch cubes)
3 cups fat-free half-and-half, divided use
16 ounce bag frozen corn, thawed (about 3 1/4 cups)
2 tablespoons sugar
1 teaspoon salt
A few pinches white or black pepper
4 tablespoons flour

Over medium heat, add olive oil to large, nonstick saucepan. When hot, add onion and celery and simmer until soft, about five minutes.
Add chicken broth, potato, corn, sugar, salt and pepper to saucepan with onion mixture. Cover and simmer 30 minutes or until potatoes are barely tender.
Whisk the flour into 1 cup of the half-and-half and stir mixture into the chowder in large saucepan. Stir in the remaining 2 cups of half-and-half. Cover and simmer until chowder has thickened to a creamy consistency (about 15 minutes). Add salt and pepper to taste if desired. Spoon into soup bowls and serve.

Per serving: 228 calories, 11 g protein, 38 g carbohydrate, 4.5 g fat, .7 g saturated fat, 2.8 g monounsaturated fat,
.7 g polyunsaturated fat, 4 mg cholesterol, 3 g fiber,
680 mg sodium. Calories from fat: 17 percent.
Omega-3 fatty acids = 0 g, Omega-6 fatty acids = .7 g