Fresh Corn and Potato Chowder
- Number of Servings: 6
Ingredients
1 tbsp Butter, unsalted 1 medium (2-1/2" dia) Onions, raw 453 grams Red Potato 180 gram(s) Corn on the Cob, Sweet Corn, Medium Ear 1.25 cup Half and Half Cream 2 serving Green Onion (fresh-1 stalk) .5 tsp Salt .25 tsp Pepper, black 0.25 cup Flour - Gold medal all purpose flour 1 tbsp Parsley
1.In a large saucepan, heat the butter over medium-high heat. Add the chopped medium onion; cook and stir 2 - 4 minutes or until tender. Add red potatoes, corn, broth, 1 C. cream, green onions, salt and pepper; (you may also add crab, shrimp, or clams), bring to a boil. Reduce the heat; simmer, covered for 12-15 minutes or until the potatoes are tender.
2. In a small bowl, mix the flour and the remaining cream until smooth; stir into soup. Return to a boil, stirring constantly; cook and stir 1-2 minutes or until slightly thickened. Stir in parsley.
Serving Size: 1 Cup
Number of Servings: 6
Recipe submitted by SparkPeople user STREICH3UROUT.
2. In a small bowl, mix the flour and the remaining cream until smooth; stir into soup. Return to a boil, stirring constantly; cook and stir 1-2 minutes or until slightly thickened. Stir in parsley.
Serving Size: 1 Cup
Number of Servings: 6
Recipe submitted by SparkPeople user STREICH3UROUT.
Nutritional Info Amount Per Serving
- Calories: 187.1
- Total Fat: 8.1 g
- Cholesterol: 25.4 mg
- Sodium: 228.8 mg
- Total Carbs: 25.7 g
- Dietary Fiber: 3.0 g
- Protein: 4.5 g
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