Corn and Potato Chowder
Corn and Potato Chowder Recipe
Corn and Potato Chowder Ingredients
2 cups frozen sweet corn kernels, thawed or fresh
1 medium onions, chopped
1 tbsp vegetable oil
2 cups vegetable broth
2 cups potatoes, fresh, with skin, diced
1/2 cup freshly chopped celery,sliced
1/2 tsp ground thyme
1 3/4 cup fat free milk (or fat free half and half)
1 pinch salt
1 pinch black pepper
1 cup chopped parsley, finely chopped
In a large pot, cook corn and onions 5 to 8 minutes or until soft.
Using a blender or food processor, puree 1/2 of the corn and onion mixture and the broth. Poyr mixture back into the pot.
Mix in the potatoes, celery, and thyme and bring to a boil.
Lower heat, place lid on pot, and simmer 10 to 15 minutes or until vegetables are soft. Mix in half and half, and cook 2 to 3 minutes. Sprinkle with salt and pepper.
When ready to serve, top with parsley or chives.
Nutrition per 1 cup serving:
2.2 grams fiber
5 grams sugars
2.4 grams total fat
0 mg potassium
168.8 grams sodium