Live-well: corn chowder

Yield: 2 Servings

Measure Ingredient
1 teaspoon Olive oil
1 small Onion, chopped
1 \N Potato, peeled and diced
1 \N Celery stalk, chopped
¼ cup Sweet red pepper, diced
1 pinch Hot pepper flakes
1 cup Chicken stock
½ cup 1% milk
10 ounces Canned creamed corn
¼ cup Frozen corn kernels
¼ teaspoon Salt
¼ teaspoon Pepper
1 tablespoon Fresh coriander, chopped, or
\N \N Basil, thyme, parsley

In heavy saucepan, heat oil over medium heat; cook onion, potato, celery, red pepper and hot pepper flakes, covered and stirring often, for 5 minutes.

Pour in stock and bring to boil; reduce heat and simmer, covered, for 10 minutes or until potato is tender.

Add milk, creamed corn, frozen corn, salt and pepper; heat gently until steaming. Serve sprinkled with coriander.

[other vegetables, such as diced carrots or sweet potatoes, can be added]

Per Serving: about 270 calories, 10 g protein, 5 g fat, 53 g carbohydrate high source fibre

Source: Canadian Living magazine [Jan 96] Presented in an article by Carol Ferguson. Recipes from Canadian Living Test Kitchen.

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