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Corn Chowder

Nutrition Facts
Servings per Recipe:
4 servings
 Amount Per Serving
Calories 190
Fat 5g
Sodium 210mg
Total carbohydrate 30g
Fiber 3g
Protein  7g
1 Tbsp. cooking oil
2 Tbsp. celery, finely diced
2 Tbsp. onion, finely diced
2 Tbsp. green bell pepper, finely diced
1 pkg. (10 ounces) frozen whole kernel corn
1 cup potatoes, peeled and diced
1 cup water
¼ tsp. salt
 Black pepper, to taste
¼ tsp. paprika
2 cups low fat (1%) or skim milk
2 Tbsp. flour
  1. Heat oil in large saucepan. Add celery, onion, and green pepper and sauté for 2 minutes.
  2. Add corn, potatoes, water, salt, black pepper, and paprika. Bring to a boil; reduce heat to medium. Cook covered for about 10 minutes or until potatoes are tender.
  3. Place ½ cup milk in a jar with tight-fitting lid. Add flour and shake vigorously. Add gradually to cooked vegetables and add remaining milk.
  4. Cook while stirring constantly until mixture comes to a boil and thickens.

Keywords: chowder, corn, milk, potato, soup, vegetables, vegetarian

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