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Corn Chowder With Milk

Lucy's picture
This corn chowder recipe is a mixed vegetable chowder prepared with cream styled corn. Cooked with tomato juice and milk, the corn chowder is ligh yet appetizing. I like to garnish it with chopped coriander for a fresh taste.
  Onion 1⁄4 Cup (4 tbs), sliced
  Fat 2 Tablespoon
  Cream style corn 1 Cup (16 tbs)
  Potato 1 Cup (16 tbs), diced
  Water 1 Cup (16 tbs)
  Salt 1 Teaspoon
  Pepper 1⁄4 Teaspoon
  Tomato juice 1 Cup (16 tbs)
  Flour 1 Tablespoon
  Milk 1⁄2 Cup (8 tbs)

Saute onion in melted fat in cooker until golden brown.
Add corn, potato, water, and seasonings.
Pressure cook at 15 lbs.pres sure for 2 minutes.
Reduce pressure.
Add tomato juice.
Blend lour with milk and add to chowder.
Heat thoroughly

Recipe Summary

Side Dish

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Average: 4.2 (12 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 782 Calories from Fat 308

% Daily Value*

Total Fat 34 g52.6%

Saturated Fat 11.2 g55.8%

Trans Fat 0 g

Cholesterol 36.8 mg12.3%

Sodium 2769 mg115.4%

Total Carbohydrates 109 g36.2%

Dietary Fiber 9.2 g36.8%

Sugars 29.2 g

Protein 14 g28.4%

Vitamin A 24% Vitamin C 160%

Calcium 19.3% Iron 20.7%

*Based on a 2000 Calorie diet

Corn Chowder With Milk Recipe