Soup

Creamy corn and potato chowder is for Soup.

Creamy corn and potato chowder takes 30 minutes to prepare.

Creamy corn and potato chowder takes 30 minutes to cook.

Creamy corn and potato chowder makes 6 servings.

The ingredients for Creamy corn and potato chowder are:

Ingredients:
Broth, chicken: College Inn, Light & Fat Free, 50% less Sodium, Chicken Broth, 1 cup/serv, 5 serving (remove)
Cauliflower, raw, 6 cup (remove)
*Extra Virgin Olive Oil, 1 tbsp (remove)
Milk, nonfat (skim milk), .5 cup (remove)
Salt, .5 tsp (remove)
Great Value - 97% FF Honey Ham - 1 slice, 8 serving (remove)
Carrots, raw, .25 cup, chopped (remove)
Celery, raw, 1 stalk, large (11"-12" long) (remove)
Onions, raw, .5 cup, chopped (remove)
*hash brown (frozen) southern style, 24 oz (remove)
Sweet Corn, Fresh, 2 cup (remove)

Here is how you make Creamy corn and potato chowder:

Bring chicken broth to a boil in a large soup pot then add cauliflower. Place lid on top then cook until cauliflower is fork-tender (don?t overcook.) Meanwhile, melt butter (or extra virgin olive oil, if using) in a small skillet over medium heat then add garlic and saute until golden brown, about 1 minute.Carefully transfer cooked cauliflower and 4 cups chicken broth, reserving remaining cup broth, to a blender (may need to do two batches if blender is small) then add garlic butter, milk, and salt. Blend until very smooth, 1-2 minutes, then set aside.In the same soup pot, cook bacon over medium heat until crisp. Transfer to a paper towel-lined plate to drain then remove all but 2 teaspoons bacon grease. Add carrots, celery, and shallots, season with salt and pepper, and then saute until tender, 5-6 minutes.Add cauliflower sauce, reserved cup of broth, and hash browns to the pot then place a lid on top, turn heat up to medium-high, bring soup to a bubble and cook until potatoes are tender, 8-10 minutes. Add sweet corn then cook until warmed through. Stir cooked bacon into soup then ladle into bowls.Serving Size: 1 1/2 cupsNumber of Servings: 6Recipe submitted by SparkPeople user SEATURTLE144.

The nutritional information for Creamy corn and potato chowder is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 242.5

• Total Fat: 4.5 g
• Cholesterol: 20.4 mg
• Sodium: 1,101.7 mg
• Total Carbs: 39.4 g
• Dietary Fiber: 5.8 g
• Protein: 14.8 g

The dietary needs meet for Creamy corn and potato chowder is Gluten Free