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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 330.3
  • Total Fat: 16.2 g
  • Cholesterol: 31.3 mg
  • Sodium: 298.4 mg
  • Total Carbs: 36.3 g
  • Dietary Fiber: 5.2 g
  • Protein: 12.2 g

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

Submitted by: DBEVANS

Introduction

Soup Soup
Number of Servings: 6

Ingredients

    2 Tbl. Extra Virgion Olive Oil
    1 yellow onion Diced
    sea salt to taste
    3-4 either new red potatoes or finglerling potatoes, unpeeled, diced do not peel
    2 stalks of celery
    1 bullion cube
    3 ears fresh corn kernels removed, cobs reserved
    2 cups unsweetened almond milk
    2 cups water
    cracked black pepper to taste
    1 0z cheddar shredded cheese per serving
    1 oz chives, chopped per serving

Tips

I often have frozen corn that I have removed from the cob. Adding the cobs while cooking makes this soup sweeter tasting.
Be sure and remove the cobs before serving.


Directions

Place oil and chopped onion in a pan over medium heat, when the oinons begins to cook and sizzle, add a pinch of salt and saute for 2-3 minuts. Stir in the postatoes and a pinch of salt and saute for 1 minute. Add the celery a pinch of salt saute for a minute. Add Corn ( that you have cut off the cob, Note you can use canned or frozen, but fresh is best.) Add almond milk and water and bring to a boil add the reserved corn cobs . Add the boullion cubes, when dissovled remove the cobs.Cover and reduce heat to low for 15 mins simmer. Season to tate with salt and pepper. Servie garnished with fresh chives and cheddar cheese.

Serving Size: 6 1 cup servings

Number of Servings: 6

Recipe submitted by SparkPeople user DBEVANS.






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