Corn Chowder (1 cup servings 3 points)
- Number of Servings: 18
Ingredients
4 tablespoons butter or margarine 3 cups frozen corn, thawed 6 tablespoons onion, chopped 2 tablespoons sugar 3/4 cup celery, large dice 2 teaspoons salt 2 1/2 cups hot water 1 pinch white pepper 2 cups raw potato, peeled and cut in 1/2" cubes 3 tablespoons flour 1 quart Half & Half
(Yields 2 1/2 quarts)
Method
On medium heat, melt butter, then simmer onion and celery for 5 minutes until soft, but not brown.
Add water, potatoes, corn and seasonings. Cover and simmer for 30 minutes or until potatoes are barely tender.
Whisk the flour into 1 cup of the Half & Half, and stir into the soup. Add the remaining 3 cups of Half & Half. Simmer for about 15 minutes until the soup has thickened to a creamy consistency.
Correct the seasoning with additional salt and pepper if needed. In order to correct the consistency or the soup you may add a little milk to make it thinner. To make the soup thicker, simmer another 5-10 minutes.
Number of Servings: 18
Recipe submitted by SparkPeople user ANNY0001.
Method
On medium heat, melt butter, then simmer onion and celery for 5 minutes until soft, but not brown.
Add water, potatoes, corn and seasonings. Cover and simmer for 30 minutes or until potatoes are barely tender.
Whisk the flour into 1 cup of the Half & Half, and stir into the soup. Add the remaining 3 cups of Half & Half. Simmer for about 15 minutes until the soup has thickened to a creamy consistency.
Correct the seasoning with additional salt and pepper if needed. In order to correct the consistency or the soup you may add a little milk to make it thinner. To make the soup thicker, simmer another 5-10 minutes.
Number of Servings: 18
Recipe submitted by SparkPeople user ANNY0001.
Nutritional Info Amount Per Serving
- Calories: 144.1
- Total Fat: 9.0 g
- Cholesterol: 26.7 mg
- Sodium: 288.2 mg
- Total Carbs: 14.5 g
- Dietary Fiber: 1.3 g
- Protein: 3.1 g
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