Corn Chowder
Nutritional Info
- Servings Per Recipe: 2
- Amount Per Serving
- Calories: 219.0
- Total Fat: 6.6 g
- Cholesterol: 20.5 mg
- Sodium: 295.3 mg
- Total Carbs: 32.1 g
- Dietary Fiber: 2.6 g
- Protein: 11.1 g
View full nutritional breakdown of Corn Chowder calories by ingredient
Introduction
2 servings - double if needed 2 servings - double if neededNumber of Servings: 2
Ingredients
-
1 tablespoon butter
1/2 onion, small, minced
1/4 cup celery, minced
1/2 tablespoon flour, all-purpose
1 cup milk, skim
1/3 cup dry milk powder
5 oz frozen corn
1/8 teaspoon salt
1/8 teaspoon white peppers, ground
dash thyme, ground
dash Paprika
Directions
Melt margarine in a heavy 2 quart saucepan over medium heat. Add the onion and celery and saute 5 minutes or until tender. Stir in the flour and cook it for 1 minute. Be sure to stir the mixture the whole time or the flour will burn.
Mix the skim milk with the dry milk powder, adding a splash or two of water. Slowly add the "power" milk and keep stirring until the mixture is thick and bubbly. Add the corn, salt, pepper and thyme and simmer the soup for 20 minutes.
Just before serving, puree half the soup in blender or food processor. Or you can use your whisk to mash some of it up right in the pot. Return the mixture to saucepan and mix with remaining soup. Sprinkle some paprika in each bowl of soup when you serve it.
Mix the skim milk with the dry milk powder, adding a splash or two of water. Slowly add the "power" milk and keep stirring until the mixture is thick and bubbly. Add the corn, salt, pepper and thyme and simmer the soup for 20 minutes.
Just before serving, puree half the soup in blender or food processor. Or you can use your whisk to mash some of it up right in the pot. Return the mixture to saucepan and mix with remaining soup. Sprinkle some paprika in each bowl of soup when you serve it.