Vegetarian

Corn, Broccoli, Potato Chowder is for Soup.

Corn, Broccoli, Potato Chowder takes 20 minutes to prepare.

Corn, Broccoli, Potato Chowder takes 35 minutes to cook.

Corn, Broccoli, Potato Chowder makes 4 servings.

The ingredients for Corn, Broccoli, Potato Chowder are:

1 cup frozen corn
2.5 cups frozen chopped broccoli
1 Tbs Extra Virgin Olive Oil
1 Tbs Smart Balance or Real Butter
2 potatoes, very small dice
1 med-large onion, diced
4 cloves garlic, chrushed
3 cups low sodium vegetable broth
1 cup skim or regular milk
4 oz cream cheese
1tsp black pepper or to taste
1 pinch red pepper flakes or to taste
a bit of chopped dill to taste

Here is how you make Corn, Broccoli, Potato Chowder:

Melt smart balance with EVOO in large stock pot over medium heat.Saute onions until tender and starting to get golden. Add crushed garlic, pepper and red pepper flakes and stir for 1-2 minutes. Do not let garlic burn. Add vegetable broth and potatoes. Cover and bring to a simmer. Simmer for 20 minutes.Add broccoli and corn. Bring to a simmer.Add cream cheese, and dill. Stir until thick and creamy.Add milk, turn off heat and stir until warmed through. Serves 4Nutritional information calculated with smart balance and 1% milkNumber of Servings: 4Recipe submitted by SparkPeople user GRLTHUNDR.

The nutritional information for Corn, Broccoli, Potato Chowder is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 327.6

• Total Fat: 14.4 g
• Cholesterol: 32.4 mg
• Sodium: 292.9 mg
• Total Carbs: 42.9 g
• Dietary Fiber: 7.2 g
• Protein: 10.6 g

The dietary needs meet for Corn, Broccoli, Potato Chowder is Vegetarian