Corn Chowder Recipe

Summary

Preparation Time5 MinCooking Time20 Min
Ready In25 MinDifficulty LevelEasy
Health IndexHealthyCuisine
CourseMethod
DishVegetarian
Main Ingredient

Ingredients

 Cooking spray1
 Chopped red bell pepper2 Tablespoon
 Chopped onion2 Tablespoon
 Chopped celery2 Tablespoon
 Diced red potato1⁄2 Cup (8 tbs)
 Salt1⁄4 Teaspoon
 Pepper1 Dash
 Canned 30% less salt chicken broth15 3⁄4 Ounce (1 Can, Such As Campbell'S Healthy Request)
 Yellow cornmeal2 Tablespoon (Not Self-Rising Or Cornmeal Mix)
 Fat free milk1 Cup (16 tbs)
 Frozen whole kernel corn1 Cup (16 tbs), thawed and divided
 Shredded reduced fat sharp cheddar cheese1 Ounce (1/4 Cup)

Nutrition Facts

Serving size: Complete recipe

Calories 651 Calories from Fat 122

% Daily Value*

Total Fat 13 g20.7%

Saturated Fat 4.9 g24.5%

Trans Fat 0 g

Cholesterol 20.5 mg

Sodium 995.9 mg41.5%

Total Carbohydrates 101 g33.7%

Dietary Fiber 9.2 g36.6%

Sugars 21.9 g

Protein 35 g69.5%

Vitamin A 33.2% Vitamin C 83.7%

Calcium 59.7% Iron 19.5%

*Based on a 2000 Calorie diet

Directions

MAKING
1. Apply a coat of cooking spray over a medium saucepan and let it heal up over a medium flame
2. Add onion, bell pepper and celery and saute for a minyte until tender
3. Add potato, salt and pepper, and chicken broth and bring it to a boil; cover, turn the heat down and let simmer for fifteen minutes till potato turns tender
4. In a blender, add the cornmeal and process till powdered; add milk and half a cup of corn and process again till smooth
5. To the potato mixture, add the remaining corn and the cornmeal puree and cook over low flame until well heated up; keep stirring every now and then

SERVING
6. Ladle this soup into individual bowls and sprinkle cheese on top before serving
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