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Potato Corn Chowder 1


Course : Chowders
Serves: 8
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Ingredients:


4 medium idaho potato -- diced

1 medium onion -- chopped

1 large celery stalk -- thinly sliced

1 medium red or green bell pepper -- chopped

2 medium jalapeno pepper -- seeded and diced

1/4 teaspoon turmeric

21 ounces canned low sodium chicken broth

1 teaspoon cider vinegar

10 ounces packa whole frozen corn

1 cup 1% lowfat milk

2 tablespoons cornstarch

1 cup lowfat cheddar cheese -- shredded
 

Preparation / Directions:


In large saucepan, combine first eight ingredients. Bring to a boil; then reduce heat and simmer, covered, 15 minutes. Stir together the cornstarch and milk. Add to chowder along with the corn. Bring to a boil, and boil one minute, stirring constantly. Serve chowder garnished with about 2 tablespoons of cheese.

 

Nutritional Information:

88 Calories (kcal); 1g Total Fat; (11% calories from fat); 5g Protein; 15g Carbohydrate; 3mg Cholesterol; 95mg Sodium

1 Kitchen's say:
  (3 3/4 Stars!)
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