Friday, April 1, 2011

Potato-Corn Chowder

Potato-Corn Chowder


3/4       - cups chopped green pepper
1/3       - cup chopped onion
            - vegetable cooking spray
2 3/4    - cups fat-free chicken broth
1 1/2    - cups finely chopped potato
1          - teaspoon salt
1/4       -teaspoon pepper
1/4       - cup cornstarch
2 1/4    - cups skim milk
2 1/4    - cups frozen whole kernel corn
1          - (2-ounce) jar chopped pimiento undrained


Step 1
- Cook green pepper and onion in a saucepan coated with cooking spray over medium heat, stirring constantly, 5 minutes or until tender. Stir in broth, potato, salt, and pepper.

Step 2
- Bring to boil; reduce heat, and simmer 5 to 7 minutes or until potato is tender.

Step 3
- Combine cornstarch and milk, stirring until smooth. Gradually add to potato mixture, stirring constantly. Stir in corn and chopped pimiento.

Step 4
- Bring to a boil over medium  heat, stirring constantly; cook, stirring, constantly, 1 minute or until thickened. Serve immediately or pour into a thermos.

Yield: 6 cups


  1. I try to avoid corn as much as I can... recipes like this make it very difficult.

  2. What a comforting chowder! Looks SO great!

  3. I love corn, this chowder looks amazing. I want this with some corn bread and tabasco.

  4. i love corn chowder. i used to work at mimi's cafe and that's all i ate there. the corn chowder and their bread.

    i'm gonna try this recipe with probably half the amount of potatoes. mmmmmmmmmm

  5. I just love corn, and with it being practically dirt cheap right now - this soup will definitely find its way into our dinner rotation =)

  6. This looks like a fill your tummy kind of meal. I love a great chowder.



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