Recipe
Soup, Chili & Stew
Corn Chowder
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 8
| Quantity | Ingredient | Add |
|---|---|---|
| ¾ c. | chopped onion | |
| 2 tbsp. | butter | |
| 1 c. | cooked, peeled and diced potatoes | |
| 1 c. | diced fully cooked ham | |
| 2 c. | fresh, frozen or drained canned sweet corn | |
| 1 c. | cream-style corn | |
| 1 | (10.75 oz) can cream of mushroom soup | |
| 2 ½ c. | milk | |
| salt and pepper, to taste | ||
| 1 tbsp. | chopped fresh parsley |
Directions
- In saucepan, cook onion in butter until onion is tender.
- Add potatoes, ham, kernel corn, cream-style corn, cream of mushroom soup, milk, salt, pepper and parsley.
- Bring to a boil.
- Reduce heat. Simmer uncovered for 20 to 30 minutes.
Nutrition facts
Servings
210 Calories per serving
Amounts Per Serving
- Total Fat: 8g
- Cholesterol: 30mg
- Sodium: 450mg
- Total Carbohydrates: 26g
- Protein: 11g
Daily Values
0%
Vitamin A 6%
0%
Vitamin C 10%
0%
Iron 2%
0%
Calcium 10%
Recipe Source:
Hy-Vee Employee Cookbook, Hy-Vee Seasons Back to School 2013.