Sweet Corn and Vegetable Chowder
Nutritional Info
- Servings Per Recipe: 14
- Amount Per Serving
- Calories: 157.8
- Total Fat: 6.9 g
- Cholesterol: 23.6 mg
- Sodium: 443.6 mg
- Total Carbs: 21.2 g
- Dietary Fiber: 2.6 g
- Protein: 5.0 g
View full nutritional breakdown of Sweet Corn and Vegetable Chowder calories by ingredient
Introduction
Delicious chowder chock full of veggies. Serve with toss salad and your favorite rustic bread. If you are a meat eater, this goes nicely with shrimp. Delicious chowder chock full of veggies. Serve with toss salad and your favorite rustic bread. If you are a meat eater, this goes nicely with shrimp.Number of Servings: 14
Ingredients
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2 tbsp butter
1 medium sweet onion diced or finely chopped
3 Yukon Gold potatoes chopped
2 medium carrots diced
1/2 tsp dried Thyme
1 1/2 tsp sea salt
1/4 tsp black pepper
2 cups vegetable broth or corn stock
2 cup half and half or condensed milk
1 cup chopped green beans
1 medium sweet,red pepper, diced
1 medium zucchini or summer squash, diced
2 tbsp corn starch
3 cups 2% Milk
2 cup frozen or fresh sweet corn,
Tips
The vegetable amounts are approximate. I don't like waste, so if I buy green beans for the soup, I use them all. Like-wise with onions or other vegetables. Most vegetables (except maybe potatoes) don't change the calorie count that much if you have a few more or less.
Directions
1.Melt butter in heavy bottom pot 4 quarts or larger, over medium heat. Add onion and cook until it turns translucent, about 6 minutes.
2. Add potatoes, carrots, thyme, salt and pepper and stir. Add the vegetable broth and bring it to simmer and cook uncovered until potatoes are tender to the bite, about 12 minutes.
3. Add half and half, green beans, pepper and zucchini and bring to a simmer once again. Cook until vegetables are tender to the bite, about 5 minutes.
4. Whisk corn starch with 1/4 of the milk in a small bowl and add rest of the milk to the pot. When it comes to a gentle simmer, add corn starch mixture and corn kernels. simmer until chowder thickens and taste for seasoning before serving.
Serving Size: 1 Cup
Number of Servings: 14
Recipe submitted by SparkPeople user KERRY4TAZ.
2. Add potatoes, carrots, thyme, salt and pepper and stir. Add the vegetable broth and bring it to simmer and cook uncovered until potatoes are tender to the bite, about 12 minutes.
3. Add half and half, green beans, pepper and zucchini and bring to a simmer once again. Cook until vegetables are tender to the bite, about 5 minutes.
4. Whisk corn starch with 1/4 of the milk in a small bowl and add rest of the milk to the pot. When it comes to a gentle simmer, add corn starch mixture and corn kernels. simmer until chowder thickens and taste for seasoning before serving.
Serving Size: 1 Cup
Number of Servings: 14
Recipe submitted by SparkPeople user KERRY4TAZ.
Member Ratings For This Recipe
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ZRIE014
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CD1987279
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BERRY4