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Country Style Corn Chowder

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  Cooking spray 1 Tablespoon
  Chopped red bell pepper 2 Tablespoon
  Chopped onion 2 Tablespoon
  Chopped celery 2 Tablespoon
  Diced red potato 1⁄2 Cup (8 tbs)
  Salt 1⁄4 Teaspoon
  Pepper 1 Dash
  Canned low salt chicken broth 15 3⁄4 Ounce (1 Can, 30% Less Such As Campbell's Healthy Request)
  Yellow cornmeal 2 Tablespoon (Not Self-Rising Or Cornmeal Mix)
  Fat 1 Cup (16 tbs)
  Frozen whole kernel corn 1 Cup (16 tbs), thawed and divided
  Shredded reduced fat sharp cheddar cheese 1 Ounce (1/4 Cup)

1. Coat a medium saucepan with cooking spray; place over medium-high heat until hot. Add bell pepper, onion, and celery; saute 1 minute or until tender. Add potato, salt, pepper, and chicken broth; bring to a boil. Cover, reduce heat, and simmer 15 minutes or until potato is tender.
2. Place commeal in a blender; process 1 minute or until powdered. Add milk and 1/2 cup corn; process until smooth. Add pureed corn mixture and remaining 1/2 cup corn to potato mixture. Cook over low heat until thoroughly heated, stirring frequently.
3. Ladle soup into bowls, and sprinkle with cheese.

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Country Style Corn Chowder Recipe