Corn Chowder

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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 217.8
  • Total Fat: 11.5 g
  • Cholesterol: 28.5 mg
  • Sodium: 631.6 mg
  • Total Carbs: 23.0 g
  • Dietary Fiber: 2.4 g
  • Protein: 8.3 g

View full nutritional breakdown of Corn Chowder calories by ingredient


Introduction

Lacto-Ovo Vegetarian and lower calorie adaptation of a Paula recipe Lacto-Ovo Vegetarian and lower calorie adaptation of a Paula recipe
Number of Servings: 10

Ingredients

    0.5 cup (2 sticks) butter
    1 small onion, diced
    1 small carrot, finely diced
    1 small celery stalk, diced
    1 clove garlic, minced
    1/2 cup all-purpose flour
    3 cups white corn kernels, fresh or frozen
    3 cups chicken stock
    2 cups half-and-half
    Pinch freshly grated nutmeg
    Kosher salt and freshly ground black pepper

Directions

Melt 1 stick of butter in a large saucepan over medium heat. Add the onion, carrot, celery, and garlic, and saute for 2 minutes. Add the flour and stir to make a roux. Cook until the roux is lightly browned; set aside to cool to room temperature.
Meanwhile, combine the corn and chicken stock in another saucepan, and bring to a boil. Simmer for 10 minutes. Pour the boiling stock with the corn (a little at a time) into the saucepan with the roux, whisking briskly so it doesn't lump. Return the skillet to the heat and bring to a boil. The mixture should become very thick.

In a small saucepan, gently heat the skim milk stir it into the thick corn mixture. Add the nutmeg and salt and pepper, to taste.
Makes 10 - 1/2 cup servings

Number of Servings: 10

Recipe submitted by SparkPeople user TRAVELYNN93.