Go Back
Print
Recipe Image
Notes
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Print
5
from 1 vote
Corn and Potato Chowder
A delicious and easy to make potato soup
Prep Time
15
minutes
mins
Active Time
25
minutes
mins
Total Time
40
minutes
mins
Course:
Soup
Cuisine:
American
Yield:
8
people
Calories:
889
cal
Author:
Melissa
Cost:
$10
Materials
¼
cup
butter
1
medium
Vidalia onion
chopped
1
large
green pepper
chopped
¼
cup
flour
all purpose
1
Tbsp.
paprika
34
medium
potatoes
- peeled and coursely chopped
4
cups
water
5
cubes
chicken boullion
3
10 oz.
frozen corn
1
Tbsp.
Worcestershire Sauce
1
tsp.
salt
1&1/2
cups
milk
Optional - shredded cheddar cheese
Instructions
Grab a large pot with a lid
Over medium heat, melt the butter
stir in the onion, and pepper
Cook for about 5 minutes or until the onion becomes translucent
Add the flour nad Paprika and mix in
Throw you potatoes in along with your water and boullion
Bring the pot to a boil and then reduce heat to a low/medium - a slow medium bubble
Cook for about 15 minutes or until the potatoes are tender
Add the corn, Worcestershire Sauce and salt
Bring it back up to a boil, reduce to a low/medium heat again and cook for a few minutes
Add the milk and warm through
Serve with optional cheese
Notes
nutrition values are only an estimate
Nutrition
Serving:
8
g
|
Calories:
889
cal
|
Carbohydrates:
175
g
|
Protein:
25
g
|
Fat:
12
g
|
Saturated Fat:
7
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
3
g
|
Trans Fat:
0.2
g
|
Cholesterol:
35
mg
|
Sodium:
587
mg
|
Potassium:
4214
mg
|
Fiber:
21
g
|
Sugar:
18
g
|
Vitamin A:
1455
IU
|
Vitamin C:
197
mg
|
Calcium:
339
mg
|
Iron:
8
mg