Try this Corn Chowder From Lhj Online recipe, or contribute your own.
Suggest a better description1. Bring potato and water to boil in medium saucepan. Reduce heat; cover and simmer 10 minutes until just tender. 2. Meanwhile, melt butter over medium-low heat in large saucepan. Add onions and salt; cook 5 minutes. Stir in celery; cook 5 minutes. Add cooked potatoes with liquid, red pepper, corn, basil, thyme and pepper; reduce heat to low; cover and simmer 5 minutes more. 3. Transfer half the soup (2 1/2 cups) to a blender and puree until smooth. Return puree to saucepan. Add milk, peas and spinach and simmer until heated through (do not boil). Makes 6 servings. NOTES : Just as satisfying as a traditional creamy chowder, this delicately seasoned soup, prepared with low-fat milk and pureed vegetables, is equally delicious made with fresh or frozen corn and peas, so you can enjoy the chowder throughout the year. Prep time: 15 minutes; Cooking time: 15 minutes; Degree of difficulty: easy; Low-calorie Recipe by: Ladies Home Journal Online http://www.lhj.com Posted to recipelu-digest by "Valerie Whittle"
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Serving Size: 1 Serving (175g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 120 | ||
Calories from Fat: 40 (33%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.5g | 6 % | |
Saturated Fat 1.4g | 7 % | |
Monounsaturated Fat 1.7g | ||
Polyunsanturated Fat 1.2g | ||
Cholesterol 4.1mg | 1 % | |
Sodium 11.3mg | 0 % | |
Potassium 267.7mg | 7 % | |
Total Carbohydrate 20.4g | 6 % | |
Dietary Fiber 2.8g | 11 % | |
Sugars, other 17.7g | ||
Protein 3.1g | 4 % | |
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: 120
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