Cheese and Corn Chowder

40 minutes Prep: 15 minutes Cook: 25 minutes

454 calories per serving view nutrition facts

4 servings suggest servings

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Ingredients

3	medium	potatoes	peeled and chopped finely
1	cup	water
2	teaspoons	chicken bouillon
1/8	teaspoon	red pepper flakes	ground
1	d	black pepper
3	cups	milk
10	ounces	corn kernels, canned	frozen
2	tablespoons	flour, all-purpose
1 1/2	cups	american cheese
1	tablespoon	parsley leaves	snipped

Directions

In a large saucepan combine chopped potatoes, water, bouillon granules, ground red pepper, and black pepper.

Bring to boiling; reduce heat.

Cover and simmer about 10 minutes or till potatoes are tender, stirring occasionally.

Stir in 2 1/2 cups of the milk and the corn.

In a small bowl stir together remaining 1/2 cup milk and flour; stir into potato mixture.

Cook and stir over medium heat till slightly thickened and bubbly.

Cook and stir for 1 minute more.

Add cheese; stir till melted. Spoon into 4 soup bowls. Top each serving with parsley.

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Nutrition Facts

Serving Size 506g

Amount per Serving

Calories 454 32% of calories from fat

	% Daily Value*
Total Fat 16.0g	25%
Saturated Fat 10.0g	49%
Trans Fat 0.0g
Cholesterol 45mg	15%
Sodium 1378mg	57%
Total Carbohydrate 56.0g	19%
Dietary Fiber 3.0g	13%
Sugars 18.0g
Protein 24.0g	48%

Vitamin A	16%		Vitamin C	18%
Calcium	70%		Iron	7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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