Potato-Corn Chowder

recipe

Yield:

5 servings (serving size: 1 1/2 cups)

Recipe from

Oxmoor House

Nutritional Information

Calories 167
Caloriesfromfat 0.0 %
Fat 0.9 g
Satfat 0.2 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 8.4 g
Carbohydrate 33.5 g
Fiber 2.6 g
Cholesterol 2 mg
Iron 0.0 mg
Sodium 606 mg
Calcium 0.0 mg

Ingredients

Cooking spray
3/4 cup chopped green bell pepper
1/3 cup chopped onion
2 3/4 cups fat-free, less-sodium chicken broth
2 cups chopped red potato
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup cornstarch
2 1/4 cups fat-free milk
2 1/4 cups frozen whole-kernel corn
1 (2-ounce) jar diced pimiento, drained

Preparation

Coat a medium saucepan with cooking spray; place over medium-high heat until hot. Add chopped green bell pepper and onion; sauté 5 minutes or until 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 diced pimiento; bring to a boil over medium heat, stirring constantly. Cook, stirring constantly, 1 minute or until mixture is thickened. Serve immediately.

Note:

All-New Complete Step-by-Step Diabetic

March 2006
My Notes

Only you will be able to view, print, and edit this note.

Add Note