Ingredients
- 2 Potatoes Medium, peeled, and diced (about 2 cups)
- 1 Onion Medium
- 1½ cups Water Or broth; just enough to cover potatoes and onions
- 4 cups Milk Low-fat
- 1 can Evaporated Milk 12 ounces; nonfat
- 2 cans Corn Cream-style or whole kernel corn, or 4 cups frozen corn
Equipment
- Stovetop
- Large Saucepan
Instructions
- Put water, potatoes, and onion in a large saucepan.
- Bring to a boil over medium high heat.
- Reduce heat and simmer until potatoes are tender when poked with a fork (about 10 to 15 minutes).
- Add milk, evaporated milk, corn, and any seasonings of choice.
- Heat chowder over medium heat, stirring occasionally until it is heated through.
- Do not let chowder boil.
Video
Notes
- Add seasonings of your choice: black pepper, parsley, bay leaf, and/or a pinch of thyme
Nutrition
Nutrition Facts
Corn Chowder
Amount per Serving
Calories
305
Calories from Fat 36
% Daily Value*
Fat
4
g
6
%
Saturated Fat
1
g
6
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
1
g
Cholesterol
10
mg
3
%
Sodium
146
mg
6
%
Potassium
1055
mg
30
%
Carbohydrates
57
g
19
%
Fiber
5
g
21
%
Sugar
22
g
24
%
Protein
16
g
32
%
Vitamin A
902
IU
18
%
Vitamin C
24
mg
29
%
Calcium
386
mg
39
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Almond Milk, Corn, Dry Milk, Evaporated Milk, Evaporated Nonfat Milk, Gluten Free, Milk, Onion, Onions, Potato, Potatoes, Vegetarian