| White Corn Chowder |
| Serve this hearty chowder on a chilly fall evening. |
| |
| 2 oz |
|
Butter |
|
| 1 |
|
medium Onion, diced |
|
| 3 |
|
stalks Celery, diced |
|
| 2 |
|
Carrots, peeled and diced |
|
| 2 Tbs |
|
Flour |
|
| 2 cups |
|
Chicken broth |
|
| 4 cups |
|
Milk |
|
| 2 |
|
medium Potatoes, diced and boiled |
|
| 3 cups |
|
White corn |
|
|
|
Salt to taste |
|
|
|
Pepper to taste |
|
|
|
|
| |
| 1 |
Melt the butter in a heavy soup pot.
Add the onion, celery, and carrots. Cook over medium heat
until just soft. |
| 2 |
Sprinkle on the flour and cook for 3
minutes, stirring frequently. Stir in the broth. Stir
in the milk. Heat until steaming. Add the cooked potatoes
and corn. |
| 3 |
Cook for 45-55 minutes over low heat.
Check the seasoning. Serve warm. |
|
| |
| Servings: 4 |
| Preparation time: 3 minutes |
| |
| Nutrition Facts |
| Serving size: 1 serving |
| Percent daily values based
on a 2000 calorie diet. |
| Nutrition information
calculated from recipe ingredients. |
|
|
| |
|
|
|
| Amount
Per Serving |
|
|
|
| Calories |
|
774.27 |
|
| Calories From Fat |
|
149.98 |
|
| |
|
%
Daily Value |
| Total Fat 17.34g |
|
26% |
|
| Saturated Fat 7.59g |
|
37% |
|
| Cholesterol
33.84mg |
|
11% |
|
| Sodium
656.44mg |
|
27% |
|
| Potassium
1667.84mg |
|
47% |
|
| Carbohydrates
133.77mg |
|
44% |
|
| Dietary Fiber 4.07g |
|
16% |
|
| Protein
25.86g |
|
51% |
|
|
|
| |
| Cooking Tips |
| Cayenne is sometimes referred to simply as "Red
Pepper" in many recipes. |
| This spice "blooms" meaning with time it gets stronger,
so be careful!This spice "blooms" meaning with time it gets
stronger, so be careful! |
| |
| Recipe Type |
| Soup |
| |
| Recipe Source |
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|
