Corn Chowder
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 T Low Sodium Vegetable Stock1 small Onion, chopped2 Celery Ribs, chopped3 cups Sweet Corn4 1/2 cups Skim Milk2 medium Baking Potatoes, diced1 1/2 tsp Salt1/2 tsp Black Pepper
Heat the vegetable stock in a large soup pot over medium heat and then add the onions and celery. Cook until the onions are slightly browned (about 10-15 minutes), then add the milk and the diced potatoes.
Bring the mixture almost to a boil, then reduce the heat and simmer, covered, for about 10-15 minutes (the potatoes should be tender).
Add the corn, salt, and pepper and continue to simmer for about 5 minutes, then remove from heat.
With a slotted spoon, scoop out about 1 1/2 cups of solids from the pot and process in a food processor until smooth, and then return to the pot.
Serving Size: 6 - 1 cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user SAL52209.
Bring the mixture almost to a boil, then reduce the heat and simmer, covered, for about 10-15 minutes (the potatoes should be tender).
Add the corn, salt, and pepper and continue to simmer for about 5 minutes, then remove from heat.
With a slotted spoon, scoop out about 1 1/2 cups of solids from the pot and process in a food processor until smooth, and then return to the pot.
Serving Size: 6 - 1 cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user SAL52209.
Nutritional Info Amount Per Serving
- Calories: 202.3
- Total Fat: 0.8 g
- Cholesterol: 3.8 mg
- Sodium: 706.4 mg
- Total Carbs: 43.1 g
- Dietary Fiber: 4.2 g
- Protein: 10.5 g
Member Reviews