Quick Corn Chowder
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
3 cups 2% milk1/4 cup celery, diced1/4 onion, diced1 jalapeno pepper, seeded and minced2 Tbs. flour1 14.75 ounce cream style corn1.5 cups frozen corn1 russet potato, chopped in bite sized pieces1/8 tsp. salt1/4 tsp ground red pepper1 tsp chopped fresh or 1/4 tsp dried thyme
Melt the butter in a large dutch oven over medium heat. Add the onion, celery, potato, and jalapeno and cook for 3 minutes or until vegetables are tender (potato will not be tender), stirring frequently. Add flour; cook for one minute, stirring constantly. Sir in milk and remaining ingredients. Bring to a boil; cook until thick and potatoes are tender.
**chopped, skinless, roasted chicken breast makes a great addition to the dish
Makes 4 entree servings or 6 appetizer servings
Number of Servings: 4
Recipe submitted by SparkPeople user AMD218.
**chopped, skinless, roasted chicken breast makes a great addition to the dish
Makes 4 entree servings or 6 appetizer servings
Number of Servings: 4
Recipe submitted by SparkPeople user AMD218.
Nutritional Info Amount Per Serving
- Calories: 374.6
- Total Fat: 10.5 g
- Cholesterol: 30.2 mg
- Sodium: 521.1 mg
- Total Carbs: 60.5 g
- Dietary Fiber: 5.2 g
- Protein: 12.4 g
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