Corn Chowder
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
*1 celery rib, sliced thinly*1/2 onion, chopped*1 red potato, cut into 1-inch pieces*2 jalapeño peppers, seeded and chopped*1 green bell pepper, cored, stemmed, and chopped*3 ears of corn, corn removed from cob*1/2 cup sliced carrots*2 tablespoons butter, plus more butter or cooking oil as necessary*3 1/2 cups whole milk, plus more as necessary*3-5 bay leaves*1 teaspoon thyme*1 teaspoon oregano*Salt and pepper, to taste
1.) Prepare celery, jalapeños, onion, potato, pepper, corn, and carrots. Set aside.
2.) Melt butter over medium-high heat and add onions. Cook onions for five minutes or until translucent and browned.
3.) Add vegetables except potato and corn. Coat in butter (add more butter or cooking oil as necessary) and season with salt and pepper. Roast vegetables for an additional five minutes.
4.) Add corn, potatoes, milk, and spices to pot. Cover and simmer over medium-low heat for 30 minutes.
Serving Size: 6 servings
2.) Melt butter over medium-high heat and add onions. Cook onions for five minutes or until translucent and browned.
3.) Add vegetables except potato and corn. Coat in butter (add more butter or cooking oil as necessary) and season with salt and pepper. Roast vegetables for an additional five minutes.
4.) Add corn, potatoes, milk, and spices to pot. Cover and simmer over medium-low heat for 30 minutes.
Serving Size: 6 servings
Nutritional Info Amount Per Serving
- Calories: 184.6
- Total Fat: 8.8 g
- Cholesterol: 22.0 mg
- Sodium: 163.0 mg
- Total Carbs: 19.3 g
- Dietary Fiber: 2.1 g
- Protein: 6.4 g
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