Vegetarian

Corn and Kidney bean Chowder is for Dinner.

Corn and Kidney bean Chowder takes several minutes to prepare.

Corn and Kidney bean Chowder takes several minutes to cook.

Corn and Kidney bean Chowder makes 8 servings.

The ingredients for Corn and Kidney bean Chowder are:

1/8 C olive oil
2 sliced onions
2 cloves garlic, minced

4 C. corn (fresh or frozen)
2 cup stock
2 c water
1/4 tsp nutmeg

1/2 C. dry milk solids (or 1 c. nonfat milk)
1 1/2 C. cooked Kidney beans
1/2 tsp. salt

2 cooked potatoes

Here is how you make Corn and Kidney bean Chowder:

saute onions and garlic in large soup pot in the oil.Add 3 C. corn, stock, water and nutmeg. Bring mixture to a boil, simmering until corn is tender.Puree in a blender:1 cup frozen/fresh cornAdd to soup:pureed corn1 1/2 cup kidney beans (cooked)1/2 tsp salt2 cooked/mashed potatoes, with the skin onBring soup to almost boiling, lower heat and simmer a few minutes.Serving Size: makes 8 servingsNumber of Servings: 8Recipe submitted by SparkPeople user DAWNMARIELET.

The nutritional information for Corn and Kidney bean Chowder is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 221.6

• Total Fat: 4.5 g
• Cholesterol: 2.2 mg
• Sodium: 583.5 mg
• Total Carbs: 41.0 g
• Dietary Fiber: 6.8 g
• Protein: 8.5 g

The dietary needs meet for Corn and Kidney bean Chowder is Vegetarian