Corn Chowder (Volumetrics)
- Number of Servings: 6
Ingredients
3 C. Fat Free Chicken Broth2 3/4 C. lightly packed frozen hash brown potatoes, thawed10oz package frozen whole kernel corn1 C. chopped onion1 C. chopped green pepper1/2 C. finely chopped celery1/2 tsp. dried thyme1 1/2 C. milk (2%)2 T. all-purpose flour1/2 tsp. Salt1/4 tsp. ground red pepper
Combine the first 7 ingredients in a large saucepan, and bring to a boil over med-high heat. Cover, reduce heat, and simmer for 20 minutes. Using a slotted spoon, transfer 2.5 cups of the vegetable mixture to a food processor or blender. Process until smooth. Add the milk, flour, salt, and red pepper; process until blended. Add to the remaining vegetables in saucepan. Cook over medium heat until the soup is thick and bubbly, stirring frequently.
Serve immediately, or store in covered containers in refrigerator for up to 3 days, or in freezer for up to 1 month.
Yield: 6 servings of 1.5 cup each.
Number of Servings: 6
Recipe submitted by SparkPeople user ORANGEBEACH11.
Serve immediately, or store in covered containers in refrigerator for up to 3 days, or in freezer for up to 1 month.
Yield: 6 servings of 1.5 cup each.
Number of Servings: 6
Recipe submitted by SparkPeople user ORANGEBEACH11.
Nutritional Info Amount Per Serving
- Calories: 151.3
- Total Fat: 2.0 g
- Cholesterol: 7.4 mg
- Sodium: 721.9 mg
- Total Carbs: 29.7 g
- Dietary Fiber: 3.1 g
- Protein: 6.0 g
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