low cal potato-corn chowder
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
3 strips of bacon, choppedfew stalks of celery, choppedfew carrots, chopped1 onion, chopped2 cloves garlic, minced2 whole, dried bay leaves8 potatoes, chopped5 cups home-made chicken stock1 can creamed corn2 cups frozen cornwater.5 cups milkdash paprikasalt and pepper
1. put bacon in soup pot big enough for all ingredients and start cooking, once enough fat has been given off to coat bottom of pan put in celery, carrots and onion. allow to cook for a few minutes on medium heat, stirring occasionally, then add garlic and cook for another minute or so.
2. add potatoes, bay leaves and chicken stock, crank up the heat and get the soup simmering. potatoes should be covered by liquid, if not add enough water so everything is under liquid. allow to cook for about 10 minutes. add the creamed corn and paprika and cook another 5 minutes. check potatoes for done-ness.
3. when potatoes are cooked through add frozen corn and milk. allow to simmer for a few more minutes then add salt and pepper to taste.
sprinkle with a little shredded cheese before serving. makes about 10 bowls of soup.
Number of Servings: 10
Recipe submitted by SparkPeople user VBALLER101.
2. add potatoes, bay leaves and chicken stock, crank up the heat and get the soup simmering. potatoes should be covered by liquid, if not add enough water so everything is under liquid. allow to cook for about 10 minutes. add the creamed corn and paprika and cook another 5 minutes. check potatoes for done-ness.
3. when potatoes are cooked through add frozen corn and milk. allow to simmer for a few more minutes then add salt and pepper to taste.
sprinkle with a little shredded cheese before serving. makes about 10 bowls of soup.
Number of Servings: 10
Recipe submitted by SparkPeople user VBALLER101.
Nutritional Info Amount Per Serving
- Calories: 264.1
- Total Fat: 3.5 g
- Cholesterol: 6.2 mg
- Sodium: 343.2 mg
- Total Carbs: 50.8 g
- Dietary Fiber: 6.2 g
- Protein: 9.6 g
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