Corn Chowder

By Lauren_Jorgensen

Nutrition Info:
Serving Size: 2 cups
178 calories, 6g fat, 2g saturated fat, 31g carbs, 5g protein, 50mg calcium, <1mg iron, 63mg sodium

Ingredients

• 2 Tbsp Butter
• 1 Onion, minced
• 1 Stalk Celery, minced
• 1 Tsp Garlic, minced
• 1 1/2 Tsp Salt
• 4 Cups Water
• 2 or 3 Small Red or White Potatoes, cut into 3/4 inch pieces
• 3 Cups Frozen Sweet Corn Kernels, thawed
• 1/2 Cup Whole Milk or Cream
• Freshly Ground Black Pepper
• Chopped Chives or Fresh Parsley

Details

Servings 6
Adapted from shape.com

Preparation

Step 1

In stockpot or Dutch oven, melt butter over medium heat. Add onion, celery, garlic, and salt. Cook, stirring occasionally, for about 5 minutes or until onion and celery begin to soften.

Add water and potatoes. Bring to a boil, then reduce heat to low. Partially cover and simmer gently for about 15 minutes or until potatoes are completely soft.

Add corn and simmer for 5 minutes. Stir in milk and heat very gently for 1 minute more. Season with pepper, ladle into bowls, top with chives or parsley, and serve.

Note: To give the chowder a smokey flavor, add bacon when you saute the onions.