Recipe
Soup, Chili & Stew
Potato and Corn Chowder
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 8
| Quantity | Ingredient | Add |
|---|---|---|
| 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 |
Directions
- 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.
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.