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Potato-Corn Chowder

Magical.Palate's picture
  Cooking spray 1 Tablespoon
  Chopped green pepper 3⁄4 Cup (12 tbs)
  Chopped onion 1⁄3 Cup (5.33 tbs)
  Canned reduced sodium chicken broth 2 3⁄4 Cup (44 tbs), undiluted
  Red potato 2 Cup (32 tbs), chopped
  Salt 1 Teaspoon
  Pepper 1⁄4 Teaspoon
  Cornstarch 1⁄4 Cup (4 tbs)
  Skim milk 2 1⁄4 Cup (36 tbs)
  Frozen whole kernel corn 2 1⁄4 Cup (36 tbs)
  Diced pimiento 2 Ounce (1 Jar)

Place a medium saucepan coated with cooking spray over medium-high heat.
Add green pepper and onion; cook, stirring constantly, 5 minutes, or until vegetables are tender.
Stir in broth and next 3 ingredients.
Bring to a boil; reduce heat, and simmer, uncovered, 6 to 8 minutes or until potato is tender.
Combine cornstarch and milk, stirring until smooth; gradually add to potato mixture, stirring constantly.
Stir in corn and pimiento; bring to a boil over medium heat, stirring constantly.
Cook, stirring constantly, 1 minute or until mixture is thickened.
Serve immediately.

Recipe Summary

Side Dish

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Average: 4.1 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 253 Calories from Fat 39

% Daily Value*

Total Fat 4 g5.8%

Saturated Fat 0.62 g3.1%

Trans Fat 0 g

Cholesterol 2.1 mg0.7%

Sodium 725.2 mg30.2%

Total Carbohydrates 46 g15.3%

Dietary Fiber 3.8 g15.1%

Sugars 10.3 g

Protein 9 g17%

Vitamin A 5.2% Vitamin C 39.9%

Calcium 14.4% Iron 5.3%

*Based on a 2000 Calorie diet

Potato-Corn Chowder Recipe