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Corn Chowder

Corn Chowder
Corn Chowder is a gluten free and vegetarian recipe with 2 servings. One portion of this dish contains approximately 13g of protein, 7g of fat, and a total of 248 calories. This recipe covers 16% of your daily requirements of vitamins and minerals. If you have skim milk, chicken broth, onion, and a few other ingredients on hand, you can make it. To use up the skim milk you could follow this main course with the Homemade Skim Milk Chocolate Pudding as a dessert. It works best as a main course, and is done in approximately 45 minutes.

Instructions

1
Coat a medium saucepan with cooking spray; place over medium-high heat until hot.
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Cooking SprayCooking Spray
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Sauce PanSauce Pan
2
Add sweet red pepper, onion, and celery; saute 1 minute or until tender.
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Red PepperRed Pepper
CeleryCelery
OnionOnion
3
Add potato, salt, and chicken broth; bring to a boil. Cover, reduce heat, and simmer 15 minutes or until potato is tender.
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Chicken BrothChicken Broth
PotatoPotato
SaltSalt
4
Place cornmeal in container of an electric blender; cover and process 1 minute or until powdered.
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CornmealCornmeal
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BlenderBlender
5
Add milk and 1/2 cup corn to cornmeal; cover and process until smooth, stopping once to scrape down sides.
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CornmealCornmeal
CornCorn
MilkMilk
6
Add processed corn mixture and remaining 1/2 cup corn to potato mixture. Cook over low heat until thoroughly heated, stirring frequently.
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PotatoPotato
CornCorn
7
To serve, ladle soup into individual bowls, and top each serving with 2 tablespoons cheese.
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CheeseCheese
SoupSoup
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BowlBowl
LadleLadle
DifficultyHard
Ready In45 m.
Servings2
Health Score21
Gluten FreeVegetarian
DietsGluten FreeLacto Ovo Vegetarian
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