Corn Chowder
Description
This International soup features Potatoes, chopped, Stock, Vegetable oil, Onion. It delivers aromatic, well-seasoned taste, a pleasant kick of heat. Comforting for cold days and perfect for meal prep. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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In a med saucepan, boil the potatoes in the water or broth for 20 mins.
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While the potatoes are cooking, heat the oil or water in a med frying pan over med heat.
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Add the onion, celery, carrots, bell pepper, salt, and pepper.
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Cook until just tender, about 5-7 mins.
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When the potatoes are soft, remove them from the saucepan and reserve the stock.
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Blend the potatoes with the soy milk in a blender or food processor until smooth.
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Return the soup to the saucepan and
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stir in the corn, onion mixture, and enough of the reserved stock to achieve a creamy thick consistency.
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Heat thoroughly before serving.
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PETA & INgrid Newkirk, "The Compassionate Cook" Typed
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 320.9kcal
- % Daily Value *
- Total Fat 5.7g9%
- Saturated Fat 1.1g6%
- Cholesterol 1.2mg1%
- Sodium 4983.8mg208%
- Total Carbohydrate 64.1g22%
- Dietary Fiber 9.9g40%
- Sugars 13.9g
- Protein 11.1g23%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
bell, black, blending, boiling, carrots, celery, chopped, chowder, corn, diced, frozen, frying, international, kernals, milk, oil, onion, pepper, potatoes, red
