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Sweet Corn & Cheddar Chowder

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Submitted by JANETDZIC

YIELD

servings

PREP

10 min

COOK

31 min

READY

41 min

Ingredients

3 45
TABLESPOONS ML BUTTER
1 1
LARGE LARGE ONIONS
chopped
1 1
CELERY STALKS
chopped *
1 1
CARROTS
chopped *
2 10
TEASPOONS ML DRY MUSTARD
1 ½ 355
CUPS ML CHICKEN BROTH
canned
¾ 340.2
POUND G POTATOES
peel and dice
1 15
TABLESPOON ML THYME
fresh or 1 teaspoon dried thyme *
1 1
LARGE LARGE BAY LEAVES *
3 710
CUPS ML CORN
fresh or frozen
3 710
1 1
GREEN GREEN ONIONS
thinly *

Directions

Melt 3 tablespoon of the butter in a heavy large saucepan over medium heat.

Add the chopped onion, celery and carrot and sauté until vegetables begin to soften, about 5 minutes.

Mix in 2 teaspoon dry mustard. Add 1½ cups canned chicken broth, potatoes, bay leaf, and thyme.

Bring mixture to a boil. Reduce heat to low, cover saucepan and simmer until potaotes are almost tender, about 10 minutes.

Add the corn and half and half, return soup to a simmer. Cover saucepan and cook until vegetables are tender, about 6 minutes.

Reduce heat to very low and add the cheddar cheese to the soup, mixing until cheese is just melted.

Season soup to taste with salt and pepper.

Ladle soup into deep bowls, and garnish with remaining cheese and green onion and serve.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 522g (18.4 oz)
Amount per Serving
Calories 537 54% from fat
 % Daily Value *
Total Fat 32g 50%
Saturated Fat 19g 95%
Trans Fat 0g
Cholesterol 92mg 31%
Sodium 287mg 12%
Total Carbohydrate 18g 18%
Dietary Fiber 6g 22%
Sugars g
Protein 27g
Vitamin A 23% Vitamin C 31%
Calcium 22% Iron 8%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 

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