SparkPeople Advertisers Keep the Site Free
Be the first to
rate this recipe!
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 354.2
  • Total Fat: 9.0 g
  • Cholesterol: 20.4 mg
  • Sodium: 650.3 mg
  • Total Carbs: 60.3 g
  • Dietary Fiber: 5.0 g
  • Protein: 11.1 g

View full nutritional breakdown of Corn Chowder Vegetarian calories by ingredient
Report Inappropriate Recipe

Corn Chowder Vegetarian

Submitted by: NESTISEMPTY

Introduction

Adapted from America's Test Kitchen recipe. This is a great hearty, and tasty recipe, that is especially good with fresh sweet corn and potatoes from the farmers market. Adapted from America's Test Kitchen recipe. This is a great hearty, and tasty recipe, that is especially good with fresh sweet corn and potatoes from the farmers market.
Number of Servings: 6

Ingredients

    8 Sweet Corn cobs, remove corn from the cob, about 6 cups
    3/4 pound of raw potatoes slice.
    4 Tbsp Butter
    1 whole onion, chopped
    1/4 cup flour
    2 tsp. fresh Thyme chopped
    4 cups unsalted vegetable stock
    1 cup water
    1 tsp salt
    1/2 tsp black pepper
    1 cup Fat Free evaporated milk



Tips

Add Basil, salt, and pepper to taste when serving.


Directions

Cut sweet corn from the cobs, you should end up with about 6 cups. Cut up potatoes, we used fingerlings and sliced into bite size pieces.

Chop onion, brown in butter. when browned add flour, salt, black pepper, and Thyme, cook about 2 minutes, add vegetable stock and water, whisk in until boiling, add corn and potatoes.

After potatoes are tender, about 15 minutes, remove about 2 cups and blend with immersion blender and return to cooking pot along with 1 cup milk.

Serving Size: 6 (1 3/4 cup servings)

Number of Servings: 6

Recipe submitted by SparkPeople user NESTISEMPTY.






Great Stories from around the Web


Rate This Recipe