Try this Fresh Corn & Potato Chowder recipe, or contribute your own.
Suggest a better descriptionIn a large saucepan, heat butter over medium-high heat. Add onion; cook and stir 2-4 minutes or until tender. Add potatoes, corn, broth, 1 cup cream, green onions, salt and pepper; bring to a boil. Reduce heat; simmer, covered, 12-15 minutes or until potatoes are tender.
In a small bowl, mix flour and remaining cream until smooth; stir into soup. Return to a boil, stirring constantly; cook and stir 1-2 minutes or until slightly thickened. Stir in parsley.
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Serving Size: 1 Serving (220g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 216 | ||
Calories from Fat: 64 (30%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.1g | 9 % | |
Saturated Fat 3.8g | 19 % | |
Monounsaturated Fat 2g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 17.7mg | 5 % | |
Sodium 284.7mg | 10 % | |
Potassium 481.8mg | 13 % | |
Total Carbohydrate 33.1g | 10 % | |
Dietary Fiber 3.1g | 12 % | |
Sugars, other 29.9g | ||
Protein 6.3g | 9 % | |
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: 216
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