Recipe Box

Corn Chowder

Corn Chowder

Serve up this New England classic and you're sure to receive some "oohs" and "ahhs.” This low-fat recipe puts on a spectacular show for family and friends.

Recipe submitted by Ron Schone, Wal-Mart Team Leader, Pfizer.

Ingredients

  • 1 tablespoon vegetable oil
  • 2 tablespoons finely diced celery
  • 2 tablespoons finely diced onion
  • 2 tablespoons finely diced green pepper
  • 1 10-ounce package frozen whole kernel corn
  • 1 cup peeled, diced, 1/2 inch raw potatoes
  • 2 tablespoons chopped fresh parsley
  • 1 cup water
  • 1/4 teaspoon salt
  • Black pepper, to taste
  • 1/4 teaspoon paprika
  • 2 tablespoons flour
  • 2 cups non-fat milk

Preparation

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

This recipe makes 4 (1 cup) servings.

Nutritional Analysis (per serving)

  • 152 calories
  • 6 grams protein
  • 22 grams carbohydrates
  • 6 grams fat
  • 1 gram saturated fat

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