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Potato-Corn Chowder Recipe
|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|
|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)|
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 mg
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
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.