Appetizers / Soups / Salads

Summer Corn Chowder is for Soup.

Summer Corn Chowder takes 20 minutes to prepare.

Summer Corn Chowder takes 15 minutes to cook.

Summer Corn Chowder makes 4 servings.

The ingredients for Summer Corn Chowder are:

1 Medium Potato, raw, (2-1/4" to 3-1/4" dia.)
1/2 cup Celery, raw, diced
1/4 cup Onions, raw, chopped
1 cup Sweet Red Pepper, chopped
2 Cups Yellow Sweet Corn, Fresh or frozen
2 Cups Skim Milk
1/2 tsp. Salt
1/4 tsp. Black Pepper
1/4 tsp or to taste Hot Pepper Sauce

Here is how you make Summer Corn Chowder:

Pierce potato in several places with a fork; micro on high until tender, turn once, about 8 minutes. Allow to cool; peel and mash.Meanwhile, coat a large sauce pan with cooking spray. Add celery, onion, corn and red pepper; saute on med. high heat for 5 minutes. Stir milk into sauce pan; stir in mash potato and mix well. Season with salt, pepper and hot pepper sauce to taste; stir to combine. Cover and simmer 10 minutes, do not allow to boil. Yields about 1 1/2 cups per serving.Serving Size: Makes 4 - 1 1/2 cup servingsNumber of Servings: 4Recipe submitted by SparkPeople user BODYNSOUL.

The nutritional information for Summer Corn Chowder is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 178.0

• Total Fat: 0.8 g
• Cholesterol: 2.5 mg
• Sodium: 382.4 mg
• Total Carbs: 39.0 g
• Dietary Fiber: 4.7 g
• Protein: 8.3 g