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Corn Chowder
Servings: 4
| 1 Tbsp. cooking oil |
| 2 Tbsps. finely diced celery |
| 2 Tbsps. finely diced onion |
| 2 Tbsps. finely diced green pepper |
| 1 pkg. (10oz.) frozen whole kernel corn |
| 1 cup peeled, diced, 1/2 - inch raw potatoes |
| 1 cup water |
| ¼ tsp. salt |
| to taste black pepper |
| ¼ tsp. paprika |
| 2 cups low fat (1%) or skim milk |
| 2 Tbsps. flour |
- Instructions:
- Heat oil in large saucepan. Add celery, onion, and green pepper and saute for 2 minutes.
- Add corn, potatoes, water, salt, pepper, and paprika. Bring to a boil; reduce heat to medium; and cook, covered, about 10 minutes or until potatoes are tender.
- Place 1/2 cup milk in a jar with tight-fitting lid. Add flour and shake vigorously. Add gradually to cooked vegetables and add remaining milk.
- Cook while stirring constantly until mixture comes to a boil and thickens.
Nutrition Facts (per serving) - Calories 230 ~ fat 2 g ~ calories from fat 35 ~ sodium 580 mg ~ total carbohydrate 42 g ~ fiber 4
Keywords: corn, vegetables, chowder, soup
This material was funded in part by USDA's Supplemental Nutrition Assistance Program (SNAP) and Expanded Food & Nutrition Education Program (EFNEP). The Supplemental Nutrition Assistance Program provides nutrition assistance to people with low income. It can help you buy nutritious foods for a better diet. To find out more, call 1-800-843-6154.
