Corn Chowder

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 174.9
  • Total Fat: 3.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 468.5 mg
  • Total Carbs: 35.8 g
  • Dietary Fiber: 4.6 g
  • Protein: 4.8 g

View full nutritional breakdown of Corn Chowder calories by ingredient
Submitted by:

Introduction

This recipe is designed for a 4 to 6 quart slow cooker, but can be adapted for the stove. Adapted and changed from Fresh From the Vegetarian Slow Cooker by Robin Robertson. This recipe is designed for a 4 to 6 quart slow cooker, but can be adapted for the stove. Adapted and changed from Fresh From the Vegetarian Slow Cooker by Robin Robertson.
Number of Servings: 6

Ingredients

    1 TBSP Olive Oil
    1 large Onion
    1.5 TBSP Minced Garlic
    1 Bell Pepper (green or yellow)
    1 Jalapeno, seeded
    1 Celery Stalk
    1 large Potato, peeled
    3 cups frozen Corn
    4 cups vegetable broth
    Salt, pepper, seasonings to taste (a touch of chili powder makes it a little southwest)
    1 TBSP Fresh Cilantro, minced, or cilantro herb paste (It comes in a tube)
    Scallions, salsa, low-fat cheddar, sour cream (garnish, not included in nutritional calculations)

Directions

Dice the onion and celery, and mince the jalapeno fine, and saute in the olive oil for around 5-7 minutes, until softened.

Dice the bell pepper and potato, and put in the slow cooker along with corn, broth, and sauteed vegetables. Season, then cover and cook for 6-8 hours on low.

When cooking is completed, ladle around 2-4 cups of soup solids into a food processor or blender, and puree the solids. Return to the slow cooker, and add the minced fresh cilantro, and combine thoroughly.

When serving, can be garnished with fresh herbs, scallions, cheese, sour cream, anything you want. Makes around 6 2-cup servings, give or take.

Number of Servings: 6

Recipe submitted by SparkPeople user CVEEKS.

Rate This Recipe