Live-well: corn chowder
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | teaspoon | Olive oil |
| 1 | small | Onion, chopped |
| 1 | Potato, peeled and diced | |
| 1 | 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 |
| Basil, thyme, parsley | ||
Directions
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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