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Corn Chowder Recipe
|Frozen whole kernel corn||1 3⁄4 Cup (28 tbs), thawed|
|Chicken broth||3⁄4 Cup (12 tbs) (Defatted)|
|Potato||4 Ounce, peeled and diced (1 Small Sized One)|
|Stalk celery||1 , chopped|
|Green pepper/Sweet red pepper||1⁄2 , finely chopped|
|Chopped onions||1⁄4 Cup (4 tbs)|
|Evaporated skim milk||2 Cup (32 tbs)|
Calories 179 Calories from Fat 7
% Daily Value*
Total Fat 0.74 g1.1%
Saturated Fat 0.09 g0.45%
Trans Fat 0 g
Cholesterol 18.1 mg
Sodium 205.7 mg8.6%
Total Carbohydrates 34 g11.4%
Dietary Fiber 2.1 g8.5%
Sugars 14.7 g
Protein 9 g17.1%
Vitamin A 9.8% Vitamin C 24.1%
Calcium 25.2% Iron 2.4%
*Based on a 2000 Calorie diet
Set the corn mixture aside.
Lightly spray an unheated medium saucepan with no-stick spray.
Add the potatoes, celery, green peppers and onions.
Cook and stir over medium heat until the onions are tender.
Stir in the remaining 1/2 cup broth.
Bring to a boil.
Reduce the heat.
Cover and simmer about 10 minutes or until the potatoes are tender.
Using the back of a fork, slightly mash the potatoes against the side of the saucepan.
In a custard cup, stir together 2 tablespoons of the milk and the cornstarch until smooth.
Then stir the cornstarch mixture into the corn mixture.
Add the remaining milk and the remaining 1 1/4 cups corn.
Cook and stir until bubbly and thickened.
Cook and stir for 2 minutes more.