Corn Chowder
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 184.6
- Total Fat: 8.8 g
- Cholesterol: 22.0 mg
- Sodium: 163.0 mg
- Total Carbs: 19.3 g
- Dietary Fiber: 2.1 g
- Protein: 6.4 g
View full nutritional breakdown of Corn Chowder calories by ingredient
Introduction
This recipe is a variation of a previous chowder recipe using corn on Clearly Delicious. For the new version, I’ve included a little kick with the addition of chopped jalapeños and increased the broth so it’s more soupy and less chunky like the first one. I’ve also revised cooking times and made the process shorter.For more on this corn chowder, see here:
http://www.clearlydeliciousfo
odblog.com/2013/corn-chowder-2/ This recipe is a variation of a previous chowder recipe using corn on Clearly Delicious. For the new version, I’ve included a little kick with the addition of chopped jalapeños and increased the broth so it’s more soupy and less chunky like the first one. I’ve also revised cooking times and made the process shorter.
For more on this corn chowder, see here:
http://www.clearlydeliciousfo
odblog.com/2013/corn-chowder-2/
Number of Servings: 6
Ingredients
-
*1 celery rib, sliced thinly
*1/2 onion, chopped
*1 red potato, cut into 1-inch pieces
*2 jalapeño peppers, seeded and chopped
*1 green bell pepper, cored, stemmed, and chopped
*3 ears of corn, corn removed from cob
*1/2 cup sliced carrots
*2 tablespoons butter, plus more butter or cooking oil as necessary
*3 1/2 cups whole milk, plus more as necessary
*3-5 bay leaves
*1 teaspoon thyme
*1 teaspoon oregano
*Salt and pepper, to taste
Directions
1.) Prepare celery, jalapeños, onion, potato, pepper, corn, and carrots. Set aside.
2.) Melt butter over medium-high heat and add onions. Cook onions for five minutes or until translucent and browned.
3.) Add vegetables except potato and corn. Coat in butter (add more butter or cooking oil as necessary) and season with salt and pepper. Roast vegetables for an additional five minutes.
4.) Add corn, potatoes, milk, and spices to pot. Cover and simmer over medium-low heat for 30 minutes.
Serving Size: 6 servings
2.) Melt butter over medium-high heat and add onions. Cook onions for five minutes or until translucent and browned.
3.) Add vegetables except potato and corn. Coat in butter (add more butter or cooking oil as necessary) and season with salt and pepper. Roast vegetables for an additional five minutes.
4.) Add corn, potatoes, milk, and spices to pot. Cover and simmer over medium-low heat for 30 minutes.
Serving Size: 6 servings