Corn and Potato Chowder Recipe
This Cheesy Corn Chowder is the perfect comfort food for colder nights.
Yield: 6 servings
Calories: 340cal
Cost: $10
Materials
- ¼ cup butter
- 2 celery ribs chopped
- 2 medium carrots sliced
- 1 medium green pepper chopped
- 1 medium onion chopped
- ¼ cup all-purpose flour
- 1 teaspoon curry powder
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 cup 2% milk or whole
- 1 32 oz. chicken broth
- 1 pound potatoes about 2 medium, peeled and cubed
- 1 15 oz. whole kernel corn , drained
- 2 cups shredded cheddar cheese
- 1 tablespoon fresh parsley minced
Instructions
- In a large pot, heat butter over medium heat.
- Add celery, carrots, green pepper and onion
- cook and stir until onion is tender about 5 minutes
- Stir in flour and seasonings until blended.
- Gradually stir in milk.
- Add broth, potatoes, and corn; bring to a boil.
- Reduce heat and simmer, covered, 15-20 minutes or until potatoes are tender.
- Stir in cheese until melted; remove from heat.
- Stir in parsley.
Notes
Serve with more shredded cheese, bread and/or crackers
nutrition facts are only an estimate
Nutrition
Calories: 340cal | Carbohydrates: 25g | Protein: 13g | Fat: 22g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 61mg | Sodium: 542mg | Potassium: 550mg | Fiber: 3g | Sugar: 5g | Vitamin A: 4192IU | Vitamin C: 34mg | Calcium: 342mg | Iron: 1mg