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Nutritional Info
  • Servings Per Recipe: 7
  • Amount Per Serving
  • Calories: 202.0
  • Total Fat: 0.8 g
  • Cholesterol: 2.5 mg
  • Sodium: 267.4 mg
  • Total Carbs: 43.3 g
  • Dietary Fiber: 5.4 g
  • Protein: 7.5 g

View full nutritional breakdown of Vegetarian Corn Chowder calories by ingredient
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Vegetarian Corn Chowder

Submitted by: PIGLET63

Introduction

3 WW PTS 3 WW PTS
Number of Servings: 7

Ingredients

    1 sprig fresh thyme
    1/2 cup chopped celery
    2 large ears of corn, shucked
    1 teaspoon olive oil
    1/2 cup chopped onion
    6 small red potatoes
    1 red pepper, diced
    1 bay leaf
    2 cups skim milk
    1 teaspoon chopped, fresh dill
    1 1/2 cups low-sodium vegetable broth

Directions

1. Preheat the grill or broiler.
2. Grill or broil the corn until it turns golden brown. Set aside to cool.

3. Heat a small amount of broth in a soup pot over low heat. Add the onion, celery, thyme and bay leaf and cook until the vegetables are soft, about 10 minutes.

4. Meanwhile, slice the corn kernels from the cob.

5. Dice the potatoes and add them to the soup pot with the rest of the vegetable broth. Simmer until the potatoes are just tender, about 10 minutes. Add the milk, peppers, corn and dill and heat thoroughly. Remove and discard the thyme and bay leaf. Adjust the salt and pepper and serve.


Number of Servings: 7

Recipe submitted by SparkPeople user JOSIGIRL.





TAGS:  Vegetarian Meals |

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