Potato-Corn Chowder

recipe

Yield:

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

Recipe from

Oxmoor House

Recipe Time

Prep: 14 Minutes
Cook: 15 Minutes

Nutritional Information

Calories 224
Fat 3.1 g
Satfat 1.2 g
Protein 11.2 g
Carbohydrate 40.8 g
Cholesterol 8 mg
Iron 1.3 mg
Sodium 756 mg
Caloriesfromfat 12 %
Fiber 3.6 g
Calcium 148 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 1% milk
2 1/4 cups frozen whole-kernel corn
1 (2-ounce) jar diced pimiento, drained
4 slices 40%-less-fat bacon (such as Gwaltney's), cooked and crumbled

Preparation

Coat a medium saucepan with cooking spray; place over medium-high heat until hot. Add chopped green 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. Sprinkle each serving evenly with bacon crumbles. Serve immediately.

Oxmoor House Healthy Eating Collection,

Oxmoor House

January 2003
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