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Corn and Cheese Chowder Recipe
|Powdered basil||1⁄2 Teaspoon|
|Butter/Margarine fat / salad oil||2 Tablespoon|
|Onion||1⁄2 Cup (8 tbs), minced|
|Celery||1⁄3 Cup (5.33 tbs), diced|
|Raw white potatoes||2 Cup (32 tbs), pared and diced|
|Boiling water||2 Cup (32 tbs)|
|Canned cream style corn||2 Cup (32 tbs)|
|Milk||1 1⁄2 Cup (24 tbs)|
|Canned tomatoes||1 Cup (16 tbs)|
|Grated process cheddar cheese||2 Ounce (American Style)|
|Minced parsley||1 Tablespoon|
Serving size: Complete recipe
Calories 1315 Calories from Fat 434
% Daily Value*
Total Fat 49 g75.5%
Saturated Fat 22.4 g111.8%
Trans Fat 0 g
Cholesterol 98.4 mg
Sodium 9837.3 mg409.9%
Total Carbohydrates 209 g69.5%
Dietary Fiber 23.6 g94.5%
Sugars 43.5 g
Protein 40 g80.7%
Vitamin A 100.6% Vitamin C 246.4%
Calcium 66% Iron 55.7%
*Based on a 2000 Calorie diet
Put in covered kettle with next 5 ingredients, and cook until potatoes are tender.
Remove bag of seasonings.
Add remaining ingredients except parsley.
Reheat, stirring, until cheese is melted.
Sprinkle minced parsley over top and serve.