You are here

Corn Chowder

chef.cristian's picture
Ingredients
  Frozen whole kernel corn 1 4⁄5 Cup (28.8 tbs), thawed
  Chicken broth 4⁄5 Cup (12.8 tbs) (Defatted)
  Potato 4 Ounce, peeled and diced (1 Small Sized One)
  Stalk celery 1 , chopped
  Green pepper/Sweet red pepper 1⁄2 , finely chopped
  Chopped onions 1⁄3 Cup (4.8 tbs)
  Evaporated skim milk 2 Cup (32 tbs)
  Cornstarch 2 Tablespoon
Directions

In a blender or food processor, blend or process 1/2 cup of the corn and 1/4 cup of the broth until smooth.
Set the corn mixture aside.
Lightly spray an unheated medium saucepan with no-stick spray.
Add the potatoes, celery, green peppers and onions.
Cook and stir over medium heat until the onions are tender.
Stir in the remaining 1/2 cup broth.
Bring to a boil.
Reduce the heat.
Cover and simmer about 10 minutes or until the potatoes are tender.
Using the back of a fork, slightly mash the potatoes against the side of the saucepan.
In a custard cup, stir together 2 tablespoons of the milk and the cornstarch until smooth.
Then stir the cornstarch mixture into the corn mixture.
Add the remaining milk and the remaining 1 1/4 cups corn.
Cook and stir until bubbly and thickened.
Cook and stir for 2 minutes more.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Appetizer
Method: 
Simmering
Dish: 
Soup
Ingredient: 
Corn
Interest: 
Everyday, Healthy
Preparation Time: 
15 Minutes
Cook Time: 
15 Minutes
Ready In: 
30 Minutes
Servings: 
6

Rate It

Your rating: None
4.125
Average: 4.1 (12 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 179 Calories from Fat 7

% Daily Value*

Total Fat 0.74 g1.1%

Saturated Fat 0.09 g0.45%

Trans Fat 0 g

Cholesterol 18.1 mg6%

Sodium 205.7 mg8.6%

Total Carbohydrates 34 g11.4%

Dietary Fiber 2.1 g8.5%

Sugars 14.7 g

Protein 9 g17.1%

Vitamin A 9.8% Vitamin C 24.1%

Calcium 25.2% Iron 2.4%

*Based on a 2000 Calorie diet

0 Comments

Corn Chowder Recipe