Dinner

Corn Chowder (Vegetarian Magazine Inspired) is for Dinner.

Corn Chowder (Vegetarian Magazine Inspired) takes 20 minutes to prepare.

Corn Chowder (Vegetarian Magazine Inspired) takes 20 minutes to cook.

Corn Chowder (Vegetarian Magazine Inspired) makes 6 servings.

The ingredients for Corn Chowder (Vegetarian Magazine Inspired) are:

Butter, unsalted, 1 tbsp
Onions, raw, 2 cup, chopped
Celery, raw, .25 cup, diced
Shallots, 5 tbsp chopped
Garlic, 1 clove
Chicken Broth, 3 cup (8 fl oz)
*Soy milk, Soy Milk, Natural, 2 serving (almond milk is good as well)
Yellow Sweet Corn, Frozen, 3 cup kernels
Red Potato, 100 grams
Bay Leaf, 1 tsp, ( whole leaf)
Thyme, fresh, .5 tsp
Salt, .5 tsp
Chicken Breast, boneless, skinless

Here is how you make Corn Chowder (Vegetarian Magazine Inspired):

Heat the butter in a heavy stockpoct or Dutch oven over medium heat. Add the onions, celery, shallots, and garlic and cook over medium heat for 3-4 minutes. Add the vegetable stock, soymilk, corn kernels, potatoes, bay leaf, thyme and salt. Bring to a boil and simmer for 5-7 minutes or until potatoes are tender.Remove 1 cup of the vegetables and 1/2 cup of the broth. Puree until smooth in a food processor or blender and return to the pot. Add the bell pepper and simmer another 2 minutes. Season to taste with freshly ground black pepper and garnish with minced green onions. Serve with crackers.Number of Servings: 6Recipe submitted by SparkPeople user LOVEISCAKE.

The nutritional information for Corn Chowder (Vegetarian Magazine Inspired) is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 262.4

• Total Fat: 5.3 g
• Cholesterol: 53.3 mg
• Sodium: 777.3 mg
• Total Carbs: 31.5 g
• Dietary Fiber: 4.0 g
• Protein: 24.9 g