Corn Chowder

Recipe from

Oxmoor House

Nutritional Information

Calories 264
Caloriesfromfat 18 %
Fat 5.2 g
Satfat 2.2 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 14.4 g
Carbohydrate 43.6 g
Fiber 0.0 g
Cholesterol 12 mg
Iron 0.0 mg
Sodium 374 mg
Calcium 0.0 mg


Vegetable cooking spray
2 tablespoons chopped sweet red pepper
2 tablespoons chopped onion
2 tablespoons diced celery
1/2 cup diced potato
1/8 teaspoon salt
1 (10 1/2-ounce) can low-sodium chicken broth
2 tablespoons yellow cornmeal
1 cup skim milk
1 cup frozen whole-kernel corn, thawed and divided
1/4 cup (1 ounce) shredded reduced-fat sharp Cheddar cheese


Coat a medium saucepan with cooking spray; place over medium-high heat until hot. Add sweet red pepper, onion, and celery; saute 1 minute or until tender. Add potato, salt, and chicken broth; bring to a boil. Cover, reduce heat, and simmer 15 minutes or until potato is tender.

Place cornmeal in container of an electric blender; cover and process 1 minute or until powdered. Add milk and 1/2 cup corn to cornmeal; cover and process until smooth, stopping once to scrape down sides. Add processed corn mixture and remaining 1/2 cup corn to potato mixture. Cook over low heat until thoroughly heated, stirring frequently.

To serve, ladle soup into individual bowls, and top each serving with 2 tablespoons cheese.

Cooking Light Light Cooking for Two,

Oxmoor House

January 1995
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