Vermont Corn Chowder Recipe

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Ingredients:

Serving

2 tbsp butter, softened to room temperature
1 cup chopped onion
1/2 cup chopped celery
1/2 tsp salt
1/2 tsp fresh coarse ground black pepper
1/4 tsp paprika
1 1/4 lbs potatoes, cooked, peeled, and diced
2 cups milk
2 (14 3/4 oz) cans cream-style corn
8 oz cheddar cheese, shredded (about 3 cups)
2 tbsp chopped fresh parsley

Directions:

Melt butter in a Dutch oven over low heat.
Increase heat to medium, add onion and celery, and cook until tender, 5-7 minutes.
Add salt, pepper, and paprika and stir with a wooden spoon.
Add potatoes, milk, and corn and stir until soup is heated through.
Remove Dutch oven from heat and stir in cheese until melted.
If necessary, place soup over low heat and cook, stirring until all of cheese is melted; do not boil.
Ladle soup into bowls and sprinkle with chopped parsley.
Store leftover soup in a covered container in the refrigerator.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	328.54 Kcal (1376 kJ)
Calories from fat	147.05 Kcal
		% Daily Value*
Total Fat	16.34g	25%
Cholesterol	51.5mg	17%
Sodium	506.45mg	21%
Potassium	607.04mg	13%
Total Carbs	30.8g	10%
Sugars	14.41g	58%
Dietary Fiber	2.81g	11%
Protein	14.45g	29%
Vitamin C	12.8mg	21%
Vitamin A	1mg	33%
Iron	1.4mg	8%
Calcium	419.1mg	42%

Amount Per 100 g
Calories	123.85 Kcal (519 kJ)
Calories from fat	55.43 Kcal
		% Daily Value*
Total Fat	6.16g	25%
Cholesterol	19.41mg	17%
Sodium	190.92mg	21%
Potassium	228.84mg	13%
Total Carbs	11.61g	10%
Sugars	5.43g	58%
Dietary Fiber	1.06g	11%
Protein	5.45g	29%
Vitamin C	4.8mg	21%
Vitamin A	0.4mg	33%
Iron	0.5mg	8%
Calcium	158mg	42%

* 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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