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Potato-Corn Chowder

Magical.Palate's picture
Ingredients
  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)
Directions

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

Cuisine: 
American
Course: 
Side Dish
Dish: 
Soup
Ingredient: 
Vegetable
Servings: 
5

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