Corn and Potato Chowder Recipe

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Ingredients:

Serving

2 cups fresh corn
1 medium chopped onion
1 tbsp olive oil
2 cups vegetable stock
2 cups unpeeled cubed potatoes
1/2 cup sliced celery
1/2 tsp dried thyme
1 3/4 cups skim milk
salt and pepper , to taste

Directions:

Saute the corn and onion in the olive oil in a large saucepan for around 5 -8 minutes.
Process half of the vegetable mixture and all the stock until smooth.
Add potatoes, celery, and thyme. Boil. Reduce heat and simmer until the vegetables are tender, 10-15 minute
Stir in milk, and cook until hot, 2-3 minutes.
Season with salt and pepper.
Note: For thicker soup, add a mixture of 2 to 3 tablespoons of flour and 1/3 cup of water. Heat soup to boiling; stir in flour mixture and boil, stir constantly until thickened, about 1 minute.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	628.04 Kcal (2629 kJ)
Calories from fat	38.51 Kcal
		% Daily Value*
Total Fat	4.28g	7%
Cholesterol	2.16mg	1%
Sodium	18705.59mg	779%
Potassium	685.38mg	15%
Total Carbs	120.77g	40%
Sugars	11.73g	47%
Dietary Fiber	5.15g	21%
Protein	7.29g	15%
Vitamin C	10.2mg	17%
Vitamin A	0.7mg	22%
Iron	1.6mg	9%
Calcium	255.7mg	26%

Amount Per 100 g
Calories	151.84 Kcal (636 kJ)
Calories from fat	9.31 Kcal
		% Daily Value*
Total Fat	1.03g	7%
Cholesterol	0.52mg	1%
Sodium	4522.49mg	779%
Potassium	165.71mg	15%
Total Carbs	29.2g	40%
Sugars	2.84g	47%
Dietary Fiber	1.25g	21%
Protein	1.76g	15%
Vitamin C	2.5mg	17%
Vitamin A	0.2mg	22%
Iron	0.4mg	9%
Calcium	61.8mg	26%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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