Comfy Corn and Potato Chowder
37
Comfy Corn and Potato Chowder recipe
Ingredients
| 1 | teaspoon |
vegetable oil
|
|
| 2 | teaspoons |
sherry
|
|
| 1 | cup |
onions
chopped |
|
| 1 | cup |
carrots
sliced |
|
| 2 | stalks |
celery
sliced |
* |
| 2 | cups |
red skinned potatoes
cubed |
* |
| 1 | each |
bay leaves
|
* |
| 1 | cup |
vegetable stock
|
|
| 1 | cup |
milk, skim
|
|
| 1 | cup |
corn
|
|
| 1 | x |
cayenne pepper
to taste, optional |
* |
Directions
In large heavy saucepan, heat oil and sherry until bubbling.
Add onion and sauté 5 minutes.
(If mixture appears dry, add 1 to 2 teaspoons water).
Add carrot, celery, bay leaf, potatoes and stock.
Cover, bring to boil and cook over medium heat for 10 to 15 minutes, or until potato is tender.
Add milk and corn; simmer for 3 minutes or until corn is tender.
Discard bay leaf.
Purée 1 cup soup in blender, then return to pot.
Season with cayenne if desired.
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Nutrition Facts
Serving Size 155g (5.5 oz)Amount per Serving
Calories 21415% of calories from fat
% Daily Value *
Total Fat 4g
6%
Saturated Fat 1g
3%
Trans Fat
0g
Cholesterol 2mg
1%
Sodium 153mg
6%
Total Carbohydrate
13g
13%
Dietary Fiber 6g
25%
Sugars g
Protein
18g
Vitamin A 209%
•
Vitamin C 30%
Calcium 22%
•
Iron 16%
* based on a 2,000 calorie diet
How is this calculated?
