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–+ servings

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.
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Course Chowder
Cuisine Continental
Servings 4 servings
Calories 789.76 kcal

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
Keyword Heart Healthy, Potato, Vegetables
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