Try this Cheesy Potato and Corn Chowder recipe, or contribute your own.
Suggest a better description1. In large saucepan, melt butter over medium high heat. Add celery; cook and stir until tender, about 5 minutes.
2. Add chicken broth; bring to a boil. Add potatoes; cook over low heat for 20 to 25 minutes or until potatoes are soft, stirring occasionally.
3. Stir in corn; return to boiling. Dissolve gravy mix in milk and cream; stir into boiling mixture. Add cheese; cook and stir over low heat until cheese is melted.
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Serving Size: 1 Serving (346g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 308 | ||
Calories from Fat: 124 (40%) | ||
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Amt Per Serving | % DV | |
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Total Fat 13.7g | 18 % | |
Saturated Fat 7.8g | 39 % | |
Monounsaturated Fat 3.1g | ||
Polyunsanturated Fat 0.9g | ||
Cholesterol 40.2mg | 12 % | |
Sodium 1509.3mg | 52 % | |
Potassium 596mg | 16 % | |
Total Carbohydrate 42.3g | 12 % | |
Dietary Fiber 3.7g | 15 % | |
Sugars, other 38.6g | ||
Protein 8.6g | 12 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 308
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