Soup, Chili & Stew
Potato and Corn Chowder
Servings and Ingredients
|4 large unpeeled potatoes, cut into 1/2-inch cubes|
|1 large 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|
- 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.
- Remove pan from heat and stir in both cans of corn.
- Pour 2 cups of mixture into blender and puree just until blended.
- Return pureed mixture to saucepan; stir in soymilk and heat through.
250 Calories per serving
Amounts Per Serving
- Total Fat: 1.5g
- Cholesterol: 0mg
- Sodium: 460mg
- Total Carbohydrates: 54g
- Protein: 8g
Vitamin A 2%
Vitamin C 30%
Hy-Vee HealthMarket plain soymilk.