Veggie & Corn Chowder
- Number of Servings: 4
Ingredients
*Crisco Pure Vegetable Oil, 1 tbsp(remove)Celery, raw, 2 tbsp(remove)Onions, raw, 2 tbsp chopped(remove)Green Peppers (bell peppers), 2 cup, strips(remove)Yellow Sweet Corn, Frozen, 283.5 grams(remove)*Potato, raw, 1 cup diced(remove)Parsley, 2 tbsp(remove)Water, tap, 1 cup (8 fl oz)(remove)Salt, .25 tsp(remove)Paprika, .25 tsp(remove)2 tbsp flour Milk, nonfat (skim milk), 2 cup(remove)
1. heat oil in medium saucepan
2. add celery, onion, and green pepper, saute for 2 minutes
3. add corn, potatoes, water, salt, pepper, and paprika
4. bring to a boil, then reduce heat to medium
5. cook covered for about 10 minutes or until potatoes are tender. Place 1/2 cup of milk in jar with tight fitting lid.
6. add 2 tbsp flour and shake vigorously. Gradually add milk-flour mixure to cooked vegetables. Add remaining milk
7. cook, stirring constantly, until mixture comes to a boil and thickens.
8. serve garnished with chopped, fresh parsely
Serving Size: 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user SPRING311.
2. add celery, onion, and green pepper, saute for 2 minutes
3. add corn, potatoes, water, salt, pepper, and paprika
4. bring to a boil, then reduce heat to medium
5. cook covered for about 10 minutes or until potatoes are tender. Place 1/2 cup of milk in jar with tight fitting lid.
6. add 2 tbsp flour and shake vigorously. Gradually add milk-flour mixure to cooked vegetables. Add remaining milk
7. cook, stirring constantly, until mixture comes to a boil and thickens.
8. serve garnished with chopped, fresh parsely
Serving Size: 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user SPRING311.
Nutritional Info Amount Per Serving
- Calories: 193.7
- Total Fat: 4.5 g
- Cholesterol: 2.5 mg
- Sodium: 221.9 mg
- Total Carbs: 34.4 g
- Dietary Fiber: 3.9 g
- Protein: 8.1 g
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