Try this Midwestern Corn Chowder recipe, or contribute your own.
Suggest a better descriptionNote 1: Original recipe called for 2 C defatted chicken stock or Vegetarian stock Prep Time: 15 - 20 min Cooking Time: 35 - 40 min To lower the calories in the soup, nonfat milk and potato puree replace the rich cream base used in traditional recipes. This soup freezes beautifully, so make a double batch, especially when corn is at its peak. In a large stockpot over med-high heat, saute onion in butter and sherry until soft but not browned. Add celery and potatoes and saute for 2 min. Crush bay leaf and wrap in cheesecloth or place in a tea ball. Add stock and bay leaf to soup and bring to a boil. Lower heat to simmer and cook, covered, until potatoes are tender (20 min). Remove bay leaf and discard. Place 2 C of the soup in a blender and puree. Return to pot. Add tomatoes, corn, and milk, and bring to a boil again. Lower heat and simmer for 5 min. Add parsley, taste for seasoning, and add pepper (if desired). Makes 10 C, 8 servings This was very, very good. Entered into MasterCook and tested for you by Reggie & Jeff Dwork
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Serving Size: 1 Serving (223g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 101 | ||
Calories from Fat: 31 (31%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.4g | 5 % | |
Saturated Fat 1.9g | 10 % | |
Monounsaturated Fat 0.9g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 8.5mg | 3 % | |
Sodium 401.4mg | 14 % | |
Potassium 340.2mg | 9 % | |
Total Carbohydrate 14.1g | 4 % | |
Dietary Fiber 1.7g | 7 % | |
Sugars, other 12.4g | ||
Protein 3.5g | 5 % | |
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: 101
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