Taste of Home Cheddar, Corn & Potato Chowder
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
.25 cup Butter, unsalted 2 stalks celery, raw 2 small Carrots, raw 1 cup, chopped or diced Broccoli, fresh 1 small Onions, raw .25 cup Flour, white 1 tsp Curry powder .5 tsp Salt .25 tsp Pepper, black 1 cup Milk, 2%4 cup (8 fl oz) Chicken Broth 1 lb. Potato, raw 2 cup kernels Yellow Sweet Corn, Frozen 2 cup, shredded Cheddar Cheese
In a 6-qt. ctockpot, heat the butter over medium heat. Add the celery, carrots, broccoli and onion; cook and stir 3-4 minutes or until onion is tender. Stir in flour and seasonings until blended.
Gradually stir in the milk. Add the broth, potatoes and corn; bring to a boil. Reduce the heat; simmer, covered, 15-20 minutes or until the potatoes are tender.
Stir in cheddar cheese until melted; remove from heat. Puree soup using and immersion blender. Or, cool slightly and puree in batches in a blender; return to the pot and heat through. Stir in 1 tablespoon minced fresh parsley (optional).
*Original recipe calls for green pepper. I used broccoli instead.
Serving Size: makes 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user ALDZIEDZ.
Gradually stir in the milk. Add the broth, potatoes and corn; bring to a boil. Reduce the heat; simmer, covered, 15-20 minutes or until the potatoes are tender.
Stir in cheddar cheese until melted; remove from heat. Puree soup using and immersion blender. Or, cool slightly and puree in batches in a blender; return to the pot and heat through. Stir in 1 tablespoon minced fresh parsley (optional).
*Original recipe calls for green pepper. I used broccoli instead.
Serving Size: makes 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user ALDZIEDZ.
Nutritional Info Amount Per Serving
- Calories: 390.4
- Total Fat: 22.0 g
- Cholesterol: 67.2 mg
- Sodium: 1,141.5 mg
- Total Carbs: 35.8 g
- Dietary Fiber: 5.0 g
- Protein: 16.3 g
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