Potato and Corn Chowder

Recipe

Soup, Chili & Stew
Potato and Corn Chowder

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Recipe Data

8
Servings

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    Servings and Ingredients

    Ingredients
    Serves 8
    QuantityIngredientAdd
    4large unpeeled potatoes, cut into 1/2-inch cubes
    1large yellow onion, chopped
    1 c.Hy-Vee reduced-sodium chicken broth
    2 tsp.Hy-Vee dried parsley flakes
    ¼ tsp.Hy-Vee salt
    ¼ tsp.Hy-Vee black pepper
    1(14.75 oz) can Hy-Vee cream-style corn
    1(15.25 oz) can Hy-Vee whole kernel corn, drained
    1 c.Hy-Vee HealthMarket plain soymilk

    Directions

    1. In a large saucepan, combine potatoes, onion, broth, parsley, salt and black pepper. Bring to a boil, reduce heat and simmer until potatoes are tender, about 15 to 20 minutes.
    2. Remove pan from heat and stir in both cans of corn.
    3. Pour 2 cups of mixture into blender and puree just until blended.
    4. Return pureed mixture to saucepan; stir in soymilk and heat through.

    Nutrition facts

    Servings

    250 Calories per serving

    Amounts Per Serving

    • Total Fat: 1.5g
    • Cholesterol: 0mg
    • Sodium: 460mg
    • Total Carbohydrates: 54g
    • Protein: 8g

    Daily Values

    0%
    Vitamin A 2%
    0%
    Vitamin C 30%
    0%
    Iron 10%
    0%
    Calcium 6%

    Recipe Source:

    Hy-Vee HealthMarket plain soymilk.