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Corn Chowder Recipe
|Butter||1⁄4 Cup (4 tbs)|
|Chopped onion||1⁄4 Cup (4 tbs)|
|Chopped green pepper||1⁄4 Cup (4 tbs)|
|Diced potatoes||3 Cup (48 tbs) (4 Medium Ones)|
|Water||2 Cup (32 tbs)|
|Frozen corn kernel||10 Ounce|
|Milk||2 Cup (32 tbs)|
|Evaporated milk||1 Cup (16 tbs)|
|Chopped parsley||2 Tablespoon|
Calories 266 Calories from Fat 122
% Daily Value*
Total Fat 14 g21.3%
Saturated Fat 8.3 g41.3%
Trans Fat 0 g
Cholesterol 40.1 mg
Sodium 740.6 mg30.9%
Total Carbohydrates 30 g10%
Dietary Fiber 3.1 g12.3%
Sugars 10.6 g
Protein 8 g16.8%
Vitamin A 28.2% Vitamin C 27.5%
Calcium 21.1% Iron 8.3%
*Based on a 2000 Calorie diet
Add onion and pepper.
Saute until onion is yellow.
Add potatoes, water, salt and pepper.
Cook until potatoes are tender on low heat.
Add unthawed corn, milk and evaporated milk.
Heat, stirring frequently, until chowder reaches serving temperature.
Do Not Boil.
Garnish each serving with chopped parsley or paprika.