Corn and Potato Chowder

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Nutritional Info
  • Servings Per Recipe: 5
  • Amount Per Serving
  • Calories: 248.9
  • Total Fat: 8.9 g
  • Cholesterol: 0.0 mg
  • Sodium: 684.7 mg
  • Total Carbs: 37.0 g
  • Dietary Fiber: 6.6 g
  • Protein: 7.9 g

View full nutritional breakdown of Corn and Potato Chowder calories by ingredient


Introduction

This is a hearty American soup with high fiber and flavor. It's wonderful served with crusty bread and topped with soy cheese This is a hearty American soup with high fiber and flavor. It's wonderful served with crusty bread and topped with soy cheese
Number of Servings: 5

Ingredients

    Onions, raw, 1 large (remove)
    Garlic, 1 clove
    Potato, raw, 1 medium (2-1/4" to 3-1/4" dia.)
    Celery, raw, 2 stalk, medium (7-1/2" - 8" long)
    Green Peppers (bell peppers), 1 cup, chopped
    Sunflower Oil, 2 tbsp
    Blue Bonnet Light Margarine, 2 tbsp
    Vegetable Broth, 2.5 cup
    Soy Milk Plain Light, 1.25 cup
    Lima Beans, 7 oz can
    Yellow Sweet Corn, Canned, 11 oz
    Salt and black pepper
    Pinch of dried sage

Directions

1. Put the onion, garlic, potato, celery, and green pepper into a large saucepan with the oil and butter.

2. Hea the ingredients until sizzling, then turn the heat down to low. Cover and sweat the vegetables gently for 10 minutes, shaking the pan occassionally.

3. Pour in the stock, season to taste, and bring to a boil. Turn down the heat, cover, and simmer for 15 minutes.

4. Add the soy milk, beans, and corn, including their juices, and the sage. Simmer again for 5 minutes. Add more salt and pepper if needed.

Serving Size: Makes 5 servings

Number of Servings: 5

Recipe submitted by SparkPeople user ATUMWA.