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Potato-Corn Chowder

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Submitted by callbj

YIELD

8 servings

PREP

20 min

COOK

40 min

READY

1 hrs

Ingredients

1 1
MEDIUM MEDIUM ONIONS
chopped
3 3
MEDIUM MEDIUM POTATOES
diced
2 2
MEDIUM MEDIUM CARROTS
sliced
1 1
LARGE LARGE CELERY STALKS
chopped *
2 2
EACH EACH BAY LEAVES *
2 3E+1
TABLESPOONS ML VEGETABLE OIL
3 7.1E+2
CUPS ML CORN
frozen
14 404.6
OUNCES ML/G TOMATOES, CANNED
chopped
1 ½ 7.5
TEASPOONS ML CORIANDER
1 5
TEASPOON ML SAVORY
½ 2.5
TEASPOON ML THYME *
1 1
X X SALT AND BLACK PEPPER
to taste *
1 237
CUP ML WATER
stock

Directions

Place onions, potatoes, carrots, celery, bay leaves and oil in large soup pot.

Add just enough stock to cover. Bring to a boil and simmer over low heat for 10 minutes.

Add the corn, tomatoes with hteir liquid and simmer for 10 minutes.

Add the seasonings and simmer for another 10 minutes.

Remove ¾ cup of potatoes and mash well.

Return to the pot with the 1 cup of stock.

Stir well. Simmer for another 5 minutes, or until you are ready to serve it.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 235g (8.3 oz)
Amount per Serving
Calories 153 24% from fat
 % Daily Value *
Total Fat 4g 6%
Saturated Fat 1g 3%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 99mg 4%
Total Carbohydrate 10g 10%
Dietary Fiber 4g 16%
Sugars g
Protein 7g
Vitamin A 55% Vitamin C 26%
Calcium 4% Iron 6%
* based on a 2,000 calorie diet How is this calculated?
Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Low Sodium
 

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