Lunch

Cream Corn Chowder is for Lunch.

Cream Corn Chowder takes 5 minutes to prepare.

Cream Corn Chowder takes 45 minutes to cook.

Cream Corn Chowder makes 10 servings.

The ingredients for Cream Corn Chowder are:

I frozen package of Cream Corn, 16 ounces (stats are for Pictsweet White Sweet Cream Corn)
Celery, raw, 1 cup, diced
Onions, raw, 1 medium, diced
Olive Oil, 1 tbsp
Garlic, 3 cloves
Low sodium chicken broth, 4 cups
Potato, raw, 4 cup diced
Butter, unsalted, 2 tbsp
All Purpose Flour, 2 tbsp
Skim Milk, 10 ounces

Recommended seasonings to taste: cayenne pepper, fresh ground black pepper, Liquid Smoke.

Here is how you make Cream Corn Chowder:

Dice onions and celery. Saute in olive oil in soup pot until translucent, add garlic and saute till fragrant (30 seconds). Add broth and diced potatoes. Bring to simmer and then cook until potatoes are tender, about 30 minutes. Add cream corn and bring back to simmer.In saute pan or other sauce pan, melt butter until foamy. Add flour and stir to cook off flour flavor, about a minute. Do not let roux begin to brown. Add milk slowly and stir continually to thicken. Add white sauce to corn soup. Add seasonings to taste and serve.Serving Size: Makes 10 2-cup servingsNumber of Servings: 10Recipe submitted by SparkPeople user JNOBLES67.

The nutritional information for Cream Corn Chowder is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 153.2

• Total Fat: 4.0 g
• Cholesterol: 6.9 mg
• Sodium: 363.5 mg
• Total Carbs: 24.9 g
• Dietary Fiber: 1.8 g
• Protein: 4.7 g

The dietary needs meet for Cream Corn Chowder is Low Fat