low cal potato-corn chowder

low cal potato-corn chowder
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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 264.1
  • Total Fat: 3.5 g
  • Cholesterol: 6.2 mg
  • Sodium: 343.2 mg
  • Total Carbs: 50.8 g
  • Dietary Fiber: 6.2 g
  • Protein: 9.6 g

View full nutritional breakdown of low cal potato-corn chowder calories by ingredient
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Introduction

i recommend home-made chicken stock so the soup has a good, natural thickness. If using store-bought you may have to thicken soup with a roux. also, feel free to add more potatoes or corn or whatever, these are just my proportions. Next time i make this i will add some pulled chicken. i sprinkled a little shredded cheese on top before i served. i recommend home-made chicken stock so the soup has a good, natural thickness. If using store-bought you may have to thicken soup with a roux. also, feel free to add more potatoes or corn or whatever, these are just my proportions. Next time i make this i will add some pulled chicken. i sprinkled a little shredded cheese on top before i served.
Number of Servings: 10

Ingredients

    3 strips of bacon, chopped
    few stalks of celery, chopped
    few carrots, chopped
    1 onion, chopped
    2 cloves garlic, minced
    2 whole, dried bay leaves
    8 potatoes, chopped
    5 cups home-made chicken stock
    1 can creamed corn
    2 cups frozen corn
    water
    .5 cups milk
    dash paprika
    salt and pepper

Directions

1. put bacon in soup pot big enough for all ingredients and start cooking, once enough fat has been given off to coat bottom of pan put in celery, carrots and onion. allow to cook for a few minutes on medium heat, stirring occasionally, then add garlic and cook for another minute or so.
2. add potatoes, bay leaves and chicken stock, crank up the heat and get the soup simmering. potatoes should be covered by liquid, if not add enough water so everything is under liquid. allow to cook for about 10 minutes. add the creamed corn and paprika and cook another 5 minutes. check potatoes for done-ness.
3. when potatoes are cooked through add frozen corn and milk. allow to simmer for a few more minutes then add salt and pepper to taste.

sprinkle with a little shredded cheese before serving. makes about 10 bowls of soup.

Number of Servings: 10

Recipe submitted by SparkPeople user VBALLER101.

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