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Corn and Cheese Chowder

Western.Chefs's picture
  Bay leaf 1
  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)
  Salt 4 Teaspoon
  Pepper 1⁄8 Teaspoon
  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.

Recipe Summary

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Average: 4.2 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size

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

Corn And Cheese Chowder Recipe