Recipe
Soup, Chili & Stew
Quick Corn Chowder
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 5
| Quantity | Ingredient | Add |
|---|---|---|
| 3 medium potatoes, scrubbed, peeled and cut into 1/2-inch cubes | ||
| 1 medium onion, chopped | ||
| 2 c. water | ||
| 1 tsp. bouillon powder | ||
| 2 tsp. dried parsley flakes | ||
| ½ tsp. salt | ||
| ⅛ tsp. pepper | ||
| 1 (14.5 oz) can cream-style corn | ||
| 1 c. soymilk |
Directions
- In medium saucepan, combine potatoes, onion, water, bouillon, parsley, salt and pepper. Bring to a boil, reduce heat and simmer until potatoes are tender, 15 to 20 minutes.
- Remove pan from heat and stir in corn. Put 2 cups of the mixture in blender container and puree briefly.
- Return pureed portion to the pot.
- Stir soymilk into pot and heat through. Taste to adjust seasonings and serve.
Nutrition facts
Servings
155 Calories per serving
Amounts Per Serving
- Total Fat: 1g
- Cholesterol: 0mg
- Sodium: 594mg
- Total Carbohydrates: 33g
- Protein: 5g
Recipe Source:
Iowa Soybean Promotion Board.