Blend 2 cups corn and 1 cup broth in blender until almost smooth. Melt butter in large saucepan over medium-high heat. Add next 3 ingredients; saute 5 minutes. Add 2 cups corn, 1 cup broth, and puree from blender. Bring to simmer. Reduce heat to medium-low, cover, and simmer until potatoes are tender, about 10 minutes. Mix in cream. Season chowder with salt and pepper. Ladle into bowls; sprinkle with onions.
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|Serving Size: 1 Serving (357g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 102 (39%)|
|Amt Per Serving||% DV|
|Total Fat 11.4g||15 %|
|Saturated Fat 6.2g||31 %|
|Monounsaturated Fat 2.9g|
|Polyunsanturated Fat 1.2g|
|Cholesterol 25.4mg||8 %|
|Sodium 555.7mg||19 %|
|Potassium 678.3mg||18 %|
|Total Carbohydrate 38.7g||11 %|
|Dietary Fiber 4.7g||19 %|
|Sugars, other 34.1g|
|Protein 7.1g||10 %|
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Calories per serving: 260
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