Corn Chowder
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
0.5 cup (2 sticks) butter1 small onion, diced1 small carrot, finely diced1 small celery stalk, diced1 clove garlic, minced1/2 cup all-purpose flour3 cups white corn kernels, fresh or frozen3 cups chicken stock2 cups half-and-halfPinch freshly grated nutmegKosher salt and freshly ground black pepper
Melt 1 stick of butter in a large saucepan over medium heat. Add the onion, carrot, celery, and garlic, and saute for 2 minutes. Add the flour and stir to make a roux. Cook until the roux is lightly browned; set aside to cool to room temperature.
Meanwhile, combine the corn and chicken stock in another saucepan, and bring to a boil. Simmer for 10 minutes. Pour the boiling stock with the corn (a little at a time) into the saucepan with the roux, whisking briskly so it doesn't lump. Return the skillet to the heat and bring to a boil. The mixture should become very thick.
In a small saucepan, gently heat the skim milk stir it into the thick corn mixture. Add the nutmeg and salt and pepper, to taste.
Makes 10 - 1/2 cup servings
Number of Servings: 10
Recipe submitted by SparkPeople user TRAVELYNN93.
Meanwhile, combine the corn and chicken stock in another saucepan, and bring to a boil. Simmer for 10 minutes. Pour the boiling stock with the corn (a little at a time) into the saucepan with the roux, whisking briskly so it doesn't lump. Return the skillet to the heat and bring to a boil. The mixture should become very thick.
In a small saucepan, gently heat the skim milk stir it into the thick corn mixture. Add the nutmeg and salt and pepper, to taste.
Makes 10 - 1/2 cup servings
Number of Servings: 10
Recipe submitted by SparkPeople user TRAVELYNN93.
Nutritional Info Amount Per Serving
- Calories: 217.8
- Total Fat: 11.5 g
- Cholesterol: 28.5 mg
- Sodium: 631.6 mg
- Total Carbs: 23.0 g
- Dietary Fiber: 2.4 g
- Protein: 8.3 g
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