Dinner

August Corn Chowder is for Dinner.

August Corn Chowder takes 20 minutes to prepare.

August Corn Chowder takes 36 minutes to cook.

August Corn Chowder makes 4 servings.

The ingredients for August Corn Chowder are:

2 tbsp unsalted butter
1medium onion or 2 shallots, finely chopped
3 cloves garlic, minced
1 tsp dried whole thyme or 2 tsp chopped fresh thyme
salt & pepper to taste (for recipe purpose I chose 1 dash)
3.5 cups reduced-sodium chicken broth
1.5 cups water
4 medium boiling potatoes (I used Yukon Gold) unpeeled & diced
4 cups frozen corn
1 medium beefsteak tomatoes, chopped
1 tbsp red-wine vinegar (I omitted this by accident)
2 tbsp sour cream

Here is how you make August Corn Chowder:

Makes (4) 1.25 cup servingmelt butter in large pot over med low heat, saute onion 5 min. add garlic, thyme, salt & pepper, saute 1 more min. Add chicken broth, water & bring to a low boil. Reduce heat and add potatoes. Cook 20-25 minutes, add corn and tomatoes, simmer for 5 min. Remove from heat & add red-wine vinegar.Dish into 4 chowder bowls & top with 2 tbsp reduced fat or FF sour cream.Number of Servings: 4Recipe submitted by SparkPeople user BUDDY_LOVE.

The nutritional information for August Corn Chowder is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 416.2

• Total Fat: 7.5 g
• Cholesterol: 16.8 mg
• Sodium: 565.3 mg
• Total Carbs: 81.9 g
• Dietary Fiber: 10.8 g
• Protein: 13.4 g