Potato Corn Chowder

Recipe

Soup, Chili & Stew
Potato Corn Chowder

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Recipe Data

4
Servings

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    Servings and Ingredients

    Ingredients
    Serves 4
    QuantityIngredientAdd
    1 tsp.Hy-Vee Select extra-virgin olive oil
    ¾ c.chopped green bell pepper
    ¾ c.chopped onion
    2 c.Hy-Vee Select premium super sweet cut corn
    1(14 oz) can vegetable broth
    1 tsp.Hy-Vee Italian seasoning
    tsp.ground chipotle chile powder
    1 lbs.baking potatoes, peeled, cut into 1/2-inch cubes
    1 c.fat-free half-and-half
    ½ c.Hy-Vee shredded mild cheddar cheese, divided

    Directions

    1. Heat olive oil in a Dutch oven over medium-high heat. Add bell pepper and onion. Saute 8 to 10 minutes or until onions are softened and translucent.
    2. Increase heat to high. Add corn, broth, Italian seasoning, chipotle and potatoes. Bring to a boil. Cover, reduce heat to low and simmer 10 minutes or until potatoes are tender.
    3. Remove from heat. Stir in fat-free half-and-half. Divide soup among 4 bowls and top each with 2 tablespoons cheese.

    Nutrition facts

    Servings

    290 Calories per serving

    Amounts Per Serving

    • Total Fat: 6g
    • Cholesterol: 15mg
    • Sodium: 670mg
    • Total Carbohydrates: 49g
    • Protein: 10g

    Daily Values

    0%
    Vitamin A 15%
    0%
    Vitamin C 60%
    0%
    Iron 10%
    0%
    Calcium 10%