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Comfy Corn and Potato Chowder

 
37

Comfy Corn and Potato Chowder recipe

Yield

6

servings

Prep

10

min

Cook

30

min

Ready

45

min

Low in Saturated Fat, Low Cholesterol, Trans-fat Free, High Fiber
 

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.

 

* not incl. in nutrient facts

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Comments

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?

 

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