Succotash Chowder (Diabetes Forecast)

• 2 tablespoons olive oil
• 2 large onions, diced
• 2 large carrots, peeled and diced
• 2 stalks celery, diced
• 2 garlic cloves, minced
• 18 teaspoon crushed red pepper flakes
• 14 teaspoon ground black pepper
• 2 cups frozen corn kernels
• 2 cups frozen edamame, shelled
• 5 cups reduced-sodium vegetable broth
• 1 34 cups 2% low-fat milk
• 2 tablespoons cornstarch
• 12 teaspoon dry mustard

1. In a large stockpot, heat the olive oil over medium heat.
2. Add the onions, carrots, and celery and saute for 5-7 minutes.
3. Add the garlic, red pepper flakes, and black pepper, and saute for 1 minute.
4. Add the corn and edamame, and saute for 1 minute.
5. Add the broth and bring to boiling.
6. Lower the heat and simmer for 10 minutes (uncovered).
7. Combine 1/4 cup of the milk with the cornstarch and dry mustard in a separate container, and mix until smooth.
8. (You may want to use more cornstarch for a thicker broth.)
9. Slowly stir the mixture into the soup, and then stir in the remaining milk.
10. Simmer until the soup is thickened.

olive oil, onions, carrots, stalks celery, garlic, red pepper, ground black pepper, corn, frozen edamame, vegetable broth, milk, cornstarch, mustard

Taken from www.food.com/recipe/succotash-chowder-diabetes-forecast-492527 (may not work)