A-Maize-Ing Chowder
Yield
4 servingsPrep
10 minCook
20 minReady
30 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
leeks
or onion, sliced |
|
| 1 | cup |
carrots
sliced |
|
| 1 | small |
russet potatoes
cubed |
*
|
| 1 | cup |
chicken broth
defatted |
|
| 2 | cups |
evaporated milk
skim |
|
| 1 | cup |
corn
kernel, |
|
| 2 | tablespoons |
parsley leaves
chopped |
|
| 1 | x |
salt
pepper , to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
leeks
or onion, sliced |
|
| 237 | ml |
carrots
sliced |
|
| 1 | small |
russet potatoes
cubed |
*
|
| 237 | ml |
chicken broth
defatted |
|
| 473 | ml |
evaporated milk
skim |
|
| 237 | ml |
corn
kernel, |
|
| 3E+1 | ml |
parsley leaves
chopped |
|
| 1 | x |
salt
pepper , to taste |
*
|
Directions
In medium saucepan, combine leek, carrot and potato with chicken broth.
Cover and simmer 10 minutes or until vegetables are tender.
Purée then add milk and corn. Heat without boiling, to serving temperature.
Season to taste with salt and pepper.
Serve sprinkled with parsley.
