Potato Corn Chowder

By MarieR

Ingredients

• Ingredients:
• Serving more than two? Double the recipe for a cold-weather meal.
• Start to Finish: 20 minutes
• Number of servings: 2
• 1 cup loose-pack frozen whole-kernel corn
• 1 cup loose-pack frozen diced hash brown potatoes with onion and peppers
• 3/4 cup water
• 3/4 teaspoon instant chicken bouillon granules
• 1 clove garlic, minced
• Dash white or black pepper
• 1 12-ounce can evaporated fat-free milk
• 1 tablespoon all-purpose flour
• Snipped fresh parsley (optional)
• Directions:
• 1. In a medium saucepan combine corn, hash brown potatoes, water, bouillon granules, garlic and pepper. Bring to boiling; reduce heat. Cook, covered, about 5 minutes or until vegetables are tender. Do not drain.
• 2. Gradually stir the milk into the flour; add milk mixture to vegetable mixture. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more.
• 3. To serve, ladle the chowder into serving bowls. If desired, sprinkle each serving with parsley. Makes 2 servings.
• Serving Size: 2 cups. Nutrition Facts Per Serving: 281 cal., 1 g total fat (0 g sat. fat), 0 mg chol., 438 mg sodium, 55 g carb., 3 g fiber, 25 g sugar, 16 g protein
• Health & Wellness Search

Details

Adapted from medicare.uhc.com

Preparation

Step 1

Potato Corn Chowder



Serving more than two? Double the recipe for a cold-weather meal.



Start to Finish: 20 minutes
Number of servings: 2



Ingredients:

1 cup loose-pack frozen whole-kernel corn
1 cup loose-pack frozen diced hash brown potatoes with onion and peppers
3/4 cup water
3/4 teaspoon instant chicken bouillon granules
1 clove garlic, minced
Dash white or black pepper
1 12-ounce can evaporated fat-free milk
1 tablespoon all-purpose flour
Snipped fresh parsley (optional)





Directions:

1. In a medium saucepan combine corn, hash brown potatoes, water, bouillon granules, garlic and pepper. Bring to boiling; reduce heat. Cook, covered, about 5 minutes or until vegetables are tender. Do not drain.
2. Gradually stir the milk into the flour; add milk mixture to vegetable mixture. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more.
3. To serve, ladle the chowder into serving bowls. If desired, sprinkle each serving with parsley. Makes 2 servings.





Serving Size: 2 cups. Nutrition Facts Per Serving: 281 cal., 1 g total fat (0 g sat. fat), 0 mg chol., 438 mg sodium, 55 g carb., 3 g fiber, 25 g sugar, 16 g protein
Health & Wellness Search