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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 416.2
  • Total Fat: 7.5 g
  • Cholesterol: 16.8 mg
  • Sodium: 565.3 mg
  • Total Carbs: 81.9 g
  • Dietary Fiber: 10.8 g
  • Protein: 13.4 g

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

Submitted by: BUDDY_LOVE

Introduction

This is a scrumptious autumn soup. Is easy & quick to make & could really add any winter vegetable to this and it would be just as good. I am super sodium sensitive so I substituted Mrs. Dash Table seasoning (1/4th capful) for the salt & pepper. It could have used a little more salt. This is a scrumptious autumn soup. Is easy & quick to make & could really add any winter vegetable to this and it would be just as good. I am super sodium sensitive so I substituted Mrs. Dash Table seasoning (1/4th capful) for the salt & pepper. It could have used a little more salt.
Number of Servings: 4

Ingredients

    2 tbsp unsalted butter
    1medium onion or 2 shallots, finely chopped
    3 cloves garlic, minced
    1 tsp dried whole thyme or 2 tsp chopped fresh thyme
    salt & pepper to taste (for recipe purpose I chose 1 dash)
    3.5 cups reduced-sodium chicken broth
    1.5 cups water
    4 medium boiling potatoes (I used Yukon Gold) unpeeled & diced
    4 cups frozen corn
    1 medium beefsteak tomatoes, chopped
    1 tbsp red-wine vinegar (I omitted this by accident)
    2 tbsp sour cream

Directions

Makes (4) 1.25 cup serving

melt butter in large pot over med low heat, saute onion 5 min. add garlic, thyme, salt & pepper, saute 1 more min. Add chicken broth, water & bring to a low boil. Reduce heat and add potatoes. Cook 20-25 minutes, add corn and tomatoes, simmer for 5 min. Remove from heat & add red-wine vinegar.

Dish into 4 chowder bowls & top with 2 tbsp reduced fat or FF sour cream.

Number of Servings: 4

Recipe submitted by SparkPeople user BUDDY_LOVE.






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