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:

118 calories

20.7 carbohydrates

2.2 grams fiber

5 grams sugars

2.4 grams total fat

0 mg potassium

168.8 grams sodium