"This thick, colorful chowder was so well recieved the first time I made it that some of us had to go without seconds," notes Kera Bredin of Vancouver, British Columbia. "Now I make it often."
1. In a large saucepan, saute onion and green pepper in butter until tender. Add broth and potatoes. Bring to a boil. Reduce heat; cover and simmer until potatoes are almost tender. Stir in jalapeno, mustard, salt, paprika, adn red pepper flakes. Add corn, green onions and 2? cups milk. Bring to a boil.
2. Combine flour and remaining milk until smooth; gradually add to soup. Bring to a boil. Cook and stir for 2 minutes or until thickened and bubbly.
Ready in one hour or less.
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Serving Size: 1 Serving (331g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 220 | ||
Calories from Fat: 59 (27%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.6g | 9 % | |
Saturated Fat 3.7g | 18 % | |
Monounsaturated Fat 1.7g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 16.6mg | 5 % | |
Sodium 646.2mg | 22 % | |
Potassium 715.2mg | 19 % | |
Total Carbohydrate 34.6g | 10 % | |
Dietary Fiber 4.2g | 17 % | |
Sugars, other 30.4g | ||
Protein 8g | 11 % | |
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: 220
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