Cream Corn Chowder
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
I frozen package of Cream Corn, 16 ounces (stats are for Pictsweet White Sweet Cream Corn)Celery, raw, 1 cup, diced Onions, raw, 1 medium, dicedOlive Oil, 1 tbspGarlic, 3 clovesLow sodium chicken broth, 4 cupsPotato, raw, 4 cup dicedButter, unsalted, 2 tbspAll Purpose Flour, 2 tbspSkim Milk, 10 ouncesRecommended seasonings to taste: cayenne pepper, fresh ground black pepper, Liquid Smoke.
Dice onions and celery. Saute in olive oil in soup pot until translucent, add garlic and saute till fragrant (30 seconds). Add broth and diced potatoes. Bring to simmer and then cook until potatoes are tender, about 30 minutes. Add cream corn and bring back to simmer.
In saute pan or other sauce pan, melt butter until foamy. Add flour and stir to cook off flour flavor, about a minute. Do not let roux begin to brown. Add milk slowly and stir continually to thicken. Add white sauce to corn soup. Add seasonings to taste and serve.
Serving Size: Makes 10 2-cup servings
Number of Servings: 10
Recipe submitted by SparkPeople user JNOBLES67.
In saute pan or other sauce pan, melt butter until foamy. Add flour and stir to cook off flour flavor, about a minute. Do not let roux begin to brown. Add milk slowly and stir continually to thicken. Add white sauce to corn soup. Add seasonings to taste and serve.
Serving Size: Makes 10 2-cup servings
Number of Servings: 10
Recipe submitted by SparkPeople user JNOBLES67.
Nutritional Info Amount Per Serving
- Calories: 153.2
- Total Fat: 4.0 g
- Cholesterol: 6.9 mg
- Sodium: 363.5 mg
- Total Carbs: 24.9 g
- Dietary Fiber: 1.8 g
- Protein: 4.7 g
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