Corn and potato chowder
- Number of Servings: 10
Ingredients
4 cup kernels Yellow Sweet Corn, Frozen 2 small (1-3/4" to 2-1/2" dia.) Potato, raw 0.75 cup Half and Half Cream 2 small (5-1/2" long) Carrots, raw 3 stalk, small (5" long) Celery, raw 0.5 large Onions, raw 10 cup Vegetable Broth 12 serving Cherry Tomatoes, Fresh, 1 Tomato 1 serving Yellow Bell Pepper, 1 serving equals 1.8 oz or about 10 strips
Sautee onions, carrots, celery, potatoes, and pepper until soft. Add in corn and tomatoes and saute. Add broth and simmer for 20 min. Add in half and half. Salt and pepper to taste. Garnish with fresh herbs as desired.
Serving Size: Makes 10 servings or so
Number of Servings: 10
Recipe submitted by SparkPeople user GRATTECIELLA.
Serving Size: Makes 10 servings or so
Number of Servings: 10
Recipe submitted by SparkPeople user GRATTECIELLA.
Nutritional Info Amount Per Serving
- Calories: 139.1
- Total Fat: 2.6 g
- Cholesterol: 7.3 mg
- Sodium: 967.6 mg
- Total Carbs: 27.4 g
- Dietary Fiber: 3.4 g
- Protein: 3.7 g
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