Potato-Corn Chowder Recipe
Ingredients
| Cooking spray | 1 Tablespoon | |
| Chopped green pepper | 3⁄4 Cup (12 tbs) | |
| Chopped onion | 1⁄3 Cup (5.33 tbs) | |
| Canned reduced sodium chicken broth | 2 3⁄4 Cup (44 tbs), undiluted | |
| Red potato | 2 Cup (32 tbs), chopped | |
| Salt | 1 Teaspoon | |
| Pepper | 1⁄4 Teaspoon | |
| Cornstarch | 1⁄4 Cup (4 tbs) | |
| Skim milk | 2 1⁄4 Cup (36 tbs) | |
| Frozen whole kernel corn | 2 1⁄4 Cup (36 tbs) | |
| Diced pimiento | 2 Ounce (1 Jar) |
Nutrition Facts
Serving size
Calories 253 Calories from Fat 39
% Daily Value*
Total Fat 4 g5.8%
Saturated Fat 0.62 g3.1%
Trans Fat 0 g
Cholesterol 2.1 mg0.7%
Sodium 725.2 mg30.2%
Total Carbohydrates 46 g15.3%
Dietary Fiber 3.8 g15.1%
Sugars 10.3 g
Protein 9 g17%
Vitamin A 5.2% Vitamin C 39.9%
Calcium 14.4% Iron 5.3%
*Based on a 2000 Calorie diet
Directions
Add green pepper and onion; cook, stirring constantly, 5 minutes, or until vegetables are tender.
Stir in broth and next 3 ingredients.
Bring to a boil; reduce heat, and simmer, uncovered, 6 to 8 minutes or until potato is tender.
Combine cornstarch and milk, stirring until smooth; gradually add to potato mixture, stirring constantly.
Stir in corn and pimiento; bring to a boil over medium heat, stirring constantly.
Cook, stirring constantly, 1 minute or until mixture is thickened.
Serve immediately.
Chef
