Corn and Cheese Chowder
|Powdered basil||1⁄2 Teaspoon|
|Butter/Margarine fat / salad oil||2 Tablespoon|
|Onion||1⁄2 Cup (8 tbs), minced|
|Celery||1⁄3 Cup (5.33 tbs), diced|
|Raw white potatoes||2 Cup (32 tbs), pared and diced|
|Boiling water||2 Cup (32 tbs)|
|Canned cream style corn||2 Cup (32 tbs)|
|Milk||1 1⁄2 Cup (24 tbs)|
|Canned tomatoes||1 Cup (16 tbs)|
|Grated process cheddar cheese||2 Ounce (American Style)|
|Minced parsley||1 Tablespoon|
Tie bay leaf and basil in piece of cheesecloth.
Put in covered kettle with next 5 ingredients, and cook until potatoes are tender.
Remove bag of seasonings.
Add remaining ingredients except parsley.
Reheat, stirring, until cheese is melted.
Sprinkle minced parsley over top and serve.
Calories 164 Calories from Fat 54
% Daily Value*
Total Fat 6 g9.4%
Saturated Fat 2.8 g14%
Trans Fat 0 g
Cholesterol 12.3 mg4.1%
Sodium 1229.7 mg51.2%
Total Carbohydrates 26 g8.7%
Dietary Fiber 3 g11.8%
Sugars 5.4 g
Protein 5 g10.1%
Vitamin A 12.6% Vitamin C 30.8%
Calcium 8.3% Iron 7%
*Based on a 2000 Calorie diet