Gluten Free Corn Chowder (by the ounce)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 62
Ingredients
2 small bell peppers1 small onion1.5 stalks of celery1 medium russet potato2 cans Del Monte no salt whole corn w/ liquid2 c. milk2 Tbsp potato starch1 Tbsp olive oilpalmful of parsleyabout 2 tsp thyme
Chop onion, pepper and celery. Dice potato (peel if desired, but the skins have loads of fiber).
Saute onion, pepper and celery in olive oil. When the pepper is soft, add potato, corn and herbs. Let come to boil, then low to med and let cook until potato is tender.
Mix 1/2 cup of milk with potato starch until smooth. Add to the pot with rest of milk, bring back to boil, then quickly lower and cook, stirring constantly, until it thickens.
Can be served with a tsp of parmesan cheese (not in nutrition info.) Makes about 60-65 ounces.
Number of Servings: 62
Recipe submitted by SparkPeople user ELENASAN.
Saute onion, pepper and celery in olive oil. When the pepper is soft, add potato, corn and herbs. Let come to boil, then low to med and let cook until potato is tender.
Mix 1/2 cup of milk with potato starch until smooth. Add to the pot with rest of milk, bring back to boil, then quickly lower and cook, stirring constantly, until it thickens.
Can be served with a tsp of parmesan cheese (not in nutrition info.) Makes about 60-65 ounces.
Number of Servings: 62
Recipe submitted by SparkPeople user ELENASAN.
Nutritional Info Amount Per Serving
- Calories: 17.4
- Total Fat: 0.4 g
- Cholesterol: 0.2 mg
- Sodium: 6.7 mg
- Total Carbs: 3.1 g
- Dietary Fiber: 0.5 g
- Protein: 0.7 g
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