Corn and Potato Chowder
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
Onions, raw, 1 large (remove)Garlic, 1 clovePotato, raw, 1 medium (2-1/4" to 3-1/4" dia.) Celery, raw, 2 stalk, medium (7-1/2" - 8" long) Green Peppers (bell peppers), 1 cup, choppedSunflower Oil, 2 tbspBlue Bonnet Light Margarine, 2 tbspVegetable Broth, 2.5 cupSoy Milk Plain Light, 1.25 cupLima Beans, 7 oz canYellow Sweet Corn, Canned, 11 ozSalt and black pepperPinch of dried sage
1. Put the onion, garlic, potato, celery, and green pepper into a large saucepan with the oil and butter.
2. Hea the ingredients until sizzling, then turn the heat down to low. Cover and sweat the vegetables gently for 10 minutes, shaking the pan occassionally.
3. Pour in the stock, season to taste, and bring to a boil. Turn down the heat, cover, and simmer for 15 minutes.
4. Add the soy milk, beans, and corn, including their juices, and the sage. Simmer again for 5 minutes. Add more salt and pepper if needed.
Serving Size: Makes 5 servings
Number of Servings: 5
Recipe submitted by SparkPeople user ATUMWA.
2. Hea the ingredients until sizzling, then turn the heat down to low. Cover and sweat the vegetables gently for 10 minutes, shaking the pan occassionally.
3. Pour in the stock, season to taste, and bring to a boil. Turn down the heat, cover, and simmer for 15 minutes.
4. Add the soy milk, beans, and corn, including their juices, and the sage. Simmer again for 5 minutes. Add more salt and pepper if needed.
Serving Size: Makes 5 servings
Number of Servings: 5
Recipe submitted by SparkPeople user ATUMWA.
Nutritional Info Amount Per Serving
- Calories: 248.9
- Total Fat: 8.9 g
- Cholesterol: 0.0 mg
- Sodium: 684.7 mg
- Total Carbs: 37.0 g
- Dietary Fiber: 6.6 g
- Protein: 7.9 g
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