Veggies & Corn Chowder
Chow down on this corn and veggie chowder. This creamy soup is rich in flavor and ingredients. The potatoes add a chunkier consistency. Serve with warm bread and a scrumptious side salad.
Ingredients
- 1 tablespoon(s) vegetable oil
- 2 tablespoon(s) celery, finely diced
- 2 tablespoon(s) onion, finely diced
- 2 tablespoon(s) green pepper, finely diced
- 1 pkg. (10 oz.) frozen whole kernel corn
- 1 cup(s) raw potatoes, peeled, diced in 1/2-inch pieces
- 2 tablespoon(s) fresh parsley, chopped
- 8 floz water
- 1/4 teaspoon(s) salt
- 1 Black pepper
- 1/4 teaspoon(s) paprika
- 1/8 cup(s) flour
- 2 cup(s) low fat or skim milk
Instructions
- Heat oil in medium saucepan.
- Add celery, onion, and green pepper, and saute for 2 minutes.
- Add corn, potatoes, water, salt, pepper, and paprika.
- Bring to boil, then reduce heat to medium.
- Cook covered for about 10 minutes or until potatoes are tender.
- Place 1/2 cup of milk in jar with tight fitting lid.
- Add flour and shake vigorously.
- Gradually add milk-flour mixture to cooked vegetables.
- Then add remaining milk.
- Cook, stirring constantly, until mixture comes to boil and thickens.
- Serve garnished with chopped, fresh parsley.
Nutrition
Calories: 789.76kcalCarbohydrates: 129.31gProtein: 30.43gFat: 21.35gSaturated Fat: 4.67gCholesterol: 20mgSodium: 885.61mgFiber: 12.56gSugar: 52.41g
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