Recipe Summary

Prep time: 10 mins
Cook time: 25 mins
Yield: 6 servings

Ratings & Reviews

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Rated by 1 visitors

This recipe is...

rich in veggies
rich in veggies
rich in dairy
rich in dairy
lower in fat
lower in fat
lower in sodium
lower in sodium

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Vegetarian Corn Chowder
This recipe serves:   
2 large ears of corn, shucked
1 teaspoon olive oil
1/2 cup chopped onion
1/2 cup chopped celery
1 sprig fresh thyme
1 bay leaf
1 1/2 cups low-sodium vegetable broth
6 small red potatoes
2 cups reduced fat (2%) milk
1 red pepper, diced
1 teaspoon chopped, fresh dill

Cooking Instructions
1. Preheat the grill or broiler.

2. Grill or broil the corn until it turns golden brown. Set aside to cool.

3. Heat the oil in a soup pot over low heat. Add the onion, celery, thyme and bay leaf and cook until the vegetables are soft, about 10 minutes.

4. Meanwhile, slice the corn kernels from the cob.

5. Dice the potatoes and add them to the soup pot with the vegetable broth. Simmer until the potatoes are just tender, about 10 minutes. Add the milk, peppers, corn and dill and heat thoroughly. Remove and discard the thyme and bay leaf. Adjust the salt and pepper and serve.

Serving Size: 1 cup

Nutritional Information
Number of Servings: 6
Per Serving
Calories 243 Carbohydrate 49 g
Fat 3 g Fiber 5 g
Protein 9 g Saturated Fat 1 g
Sodium 331 mg    


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