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Name: Creamy Corn & Potato Chowder
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: not set
Ingredients: 2 tablespoons Butter; 1 Onion finely chopped; 1 stalk Celery finely chopped; 5 1/2 cups Chicken Stock; 1 1/2 cups Frozen corn; 1 Potato large, peeled; 1/2 to 3/4 teaspoon Salt; 1 cup Heavy cream; 3 tablespoons All purpose flour; Black pepper

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INGREDIENTS

2 tablespoons Butter
1 Onion ; finely chopped
1 stalk Celery ; finely chopped
5 1/2 cups Chicken Stock
1 1/2 cups Frozen corn
1 Potato ; large, peeled
1/2 to 3/4 teaspoon Salt
1 cup Heavy cream
3 tablespoons All purpose flour
Black pepper

Servings

INSTRUCTIONS

1. Melt the butter in a large saucepan or medium soup pot.

2. Stir in the onion and celery.

3. Partially cover the pan and cook the vegetables over moderate heat for 9 to 10 minutes, stirring occasionally.

4. Add the chicken stock, corn, potato, and salt and bring the mixture to a low boil.

5. Lower the heat, cover the pot, and simmer for about 7 minutes, until the potatoes are just tender.

6. In a small bowl, whisk together the cream and flour.

7. Stir the mixture into the soup with the pepper.

8. Bring the soup back to a low boil, then reduce the heat and simmer for about 8 minutes.

9. Serve hot.

NOTES

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Nutrition

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Serving Size: 1 Serving (3345g)
Recipe Makes: 1 Servings

Calories: 2063
Calories from Fat: 934 (45%)

Amt Per Serving		% DV

	Total Fat 103.8g	138 %
	Saturated Fat 52.7g	263 %
	Monounsaturated Fat 35.3g
	Polyunsanturated Fat 9.2g
Cholesterol 311mg		96 %
Sodium 4031.6mg		139 %
Potassium 4397.4mg		116 %
Total Carbohydrate 204.2g		60 %
	Dietary Fiber 11.6g	46 %
	Sugars, other 192.7g
Protein 83.4g		119 %
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.

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Calories per serving: 2063

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