Potato-Corn Chowder

Name: Potato-Corn Chowder
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 5
Cuisine: Global
Ingredients: 0 teaspoons black pepper; 532 milliliters frozen whole-kernel corn; 59 milliliters cornstarch; 651 milliliters fat-free, less-sodium chicken broth; 532 milliliters fat-free milk; 177 milliliters chopped green bell pepper; 79 milliliters chopped onion; 57 grams diced pimiento, drained; 473 milliliters chopped red potato; 1 teaspoons salt

Potato-Corn Chowder might be just the soup you are searching for. One serving contains 158 calories, 7g of protein, and 1g of fat. This recipe covers 11% of your daily requirements of vitamins and minerals. This recipe serves 5. It is a good option if you're following a gluten free and vegetarian diet. If you have pepper, salt, potato, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Coat a medium saucepan with cooking spray; place over medium-high heat until hot.

Ingredients you will need

Cooking Spray

Equipment you will use

Sauce Pan

Add chopped green bell pepper and onion; saut 5 minutes or until tender. Stir in broth and next 3 ingredients. Bring to a boil; reduce heat, and simmer, uncovered, 6 to 8 minutes or until potato is tender.

Ingredients you will need

Green Pepper

Potato

Broth

Onion

Combine cornstarch and milk, stirring until smooth; gradually add to potato mixture, stirring constantly. Stir in corn and diced pimiento; bring to a boil over medium heat, stirring constantly. Cook, stirring constantly, 1 minute or until mixture is thickened.

Ingredients you will need

Diced Pimiento