You are here

Corn Chowder

Ingredients
  Defatted chicken stock 3 Cup (48 tbs)
  Water 3 Cup (48 tbs)
  Baking potatoes 2 , peeled, diced
  Onion 1 Large, diced
  Garlic 1 Clove (5 gm), minced
  Dried basil 1 Teaspoon
  Ground black pepper 1⁄2 Teaspoon
  Dried thyme 1⁄4 Teaspoon
  Corn 3 Cup (48 tbs)
  Zucchini 2 Small, diced
  Evaporated skim milk 1 Cup (16 tbs)
Directions

In a 4-quart pot over medium-high heat, bring the stock, water, potatoes, onions, garlic, basil, pepper and thyme to a boil.
Cook for 10 minutes, or until the potatoes are tender.
Let cool for a few minutes, then ladle half of the vegetables and about 2 cups liquid into a blender.
Add 1 cup corn.
Process for 30 seconds, or until coarsely pureed.
Return to the saucepan.
Stir in the zucchini and remaining 2 cups corn.
Cook over medium heat for 8 minutes, or until the zucchini is tender.
Stir in the milk and heat briefly.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Side Dish
Method: 
Blending
Ingredient: 
Corn
Interest: 
Everyday, Healthy
Preparation Time: 
20 Minutes
Cook Time: 
20 Minutes
Ready In: 
40 Minutes
Servings: 
6

Rate It

Your rating: None
4.080555
Average: 4.1 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 325 Calories from Fat 24

% Daily Value*

Total Fat 3 g4.5%

Saturated Fat 0.44 g2.2%

Trans Fat 0 g

Cholesterol 9.1 mg3%

Sodium 285.3 mg11.9%

Total Carbohydrates 64 g21.4%

Dietary Fiber 6.7 g26.8%

Sugars 9.8 g

Protein 13 g26.5%

Vitamin A 9.3% Vitamin C 26.9%

Calcium 22.4% Iron 19.3%

*Based on a 2000 Calorie diet

0 Comments

Corn Chowder Recipe