Corn Chowder

Published in Recipes, Soups & Stews Author: CentraCare

Ingredients

  • 1 medium onion, chopped
  • 1 tablespoon olive or canola oil
  • 2 cans cream style corn
  • 4 cups frozen whole kernel corn, cooked
  • 4 cups diced peeled potatoes (about 3 medium)
  • 1 can reduced sodium, reduced fat cream of mushroom soup
  • 1/2 cup mushrooms, sliced (if using canned, drain liquid)
  • 3 cups skim milk
  • 1/2 medium green pepper, chopped
  • 1/2 medium red pepper, chopped
  • Pepper to taste

Directions

Sauté onion in oil until tender. Add cream style corn and whole kernel corn, potatoes, soup and mushrooms. Stir in milk. Add green and red peppers. Season with pepper as desired. Simmer for 45-60 minutes or until vegetables are tender.

Yield: 12 servings (1 serving = approximately 1 cup)

Nutritional Information Per Serving
  • Calories: 185
  • Fat: 2.5 g.
  • Sat. Fat: 0.5 g.
  • Trans Fat: 0 g.
  • Sodium: 340 mg
  • Carbs: 37 g.
  • Fiber: 2.5 g.
  • Protein: 5.5 g.