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
August Corn Chowder
Submitted by: BUDDY_LOVEIntroduction
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.
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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