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Easy Corn Chowder

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Easy Corn Chowder

Prep Time: Cook Time:

Ingredients

  • Palm kernel oil | 1.00 tablespoon
  • Celery, raw | 1.00 stalk, small 5" long
  • Onions raw | 2.00 tbsp chopped
  • Sweet Green peppers, raw | 0.25 cup, chopped
  • Corn, sweet, yellow, frozen, kernels cut off cob, unprepared | 1.00 package
  • White potatoes, raw | 1.00 cup, diced
  • Parsley, raw | 0.25 cup chopped
  • Drinking tap water | 1.00 cup 8 fl oz
  • Salt | 0.25 tsp
  • Spices, pepper, black | 0.25 tsp, ground
  • Spices, paprika | 0.25 tsp
  • Wheat flour, white, all-purpose, unenriched | 2.00 tbsp
  • Low fat milk, with vitamin A and D | 2.00 cup
Nutrition Facts (Per Serving)

Calories per serving: 190.13 mg

Fat per serving: 5.30 g

Saturated fat per serving: 3.65 g

Protein per serving: 7.60 g

Sodium per serving: 215.71 mg

Cholesterol per serving: 6.10 g

Instructions

  1. Heat oil in medium saucepan. Add chopped celery, onion, and green pepper, and sauté for 2 minutes.
  2. Add corn, potatoes, water, salt, pepper, and paprika. Bring to boil, then reduce heat to medium.
  3. Cook covered for about 10 minutes or until potatoes are tender.
  4. Place 1/2 cup of milk in jar with tight-fitting lid. Add flour and shake vigorously. Gradually add milk-flour mixture to cooked vegetables. Then add remaining milk.
  5. Cook, stirring constantly, until mixture comes to boil and thickens.
  6. Serve garnished with chopped, fresh parsley.

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