Corn and potato chowder
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
2 tbsp olive oil12 oz fingerling potatoes, sliced1c sweet potatoes, cubed1/2 c red bell pepper, diced1/2 c shredded carrots6 c frozen (or fresh) corn1 tbsp roasted/seeded/peeled poblano pepper, finely chopped1 tsp garlic, minced1 tbsp ground cumin1 tsp onion powder2 tbsp Mrs. Dash2 tsp sea salt4 c water1 Not-Chick'n boullion cube1/2 c skim milk1 tsp fresh thyme
Heat olive oil over medium-high heat in large pot. Add sliced fingerling potatoes, and cook until beginning to brown, about 5 min, stirring occasionally as needed. Add sweet potatoes, cook for another 3 min. Add red bell pepper, carrots, corn, poblano pepper, and garlic, cook another 5 min. Add cumin, onion powder, Mrs. Dash, and sea salt; stir thoroughly. Add water and boullion cube, cover pot and simmer over low heat until potatoes are cooked through, approx 20 min. Remove from heat, stir in milk, and blend to desired consistency with immersion blender. Stir in fresh thyme and serve.
This recipe makes 6 servings, each 1-1/2 cups. (I always make extra because it's great for lunch the next day!)
Number of Servings: 6
Recipe submitted by SparkPeople user 210LISAM.
This recipe makes 6 servings, each 1-1/2 cups. (I always make extra because it's great for lunch the next day!)
Number of Servings: 6
Recipe submitted by SparkPeople user 210LISAM.
Nutritional Info Amount Per Serving
- Calories: 269.0
- Total Fat: 6.4 g
- Cholesterol: 0.4 mg
- Sodium: 932.3 mg
- Total Carbs: 49.8 g
- Dietary Fiber: 3.9 g
- Protein: 7.0 g
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